School holidays have just started and we have a two week break from work and school. We have a long list of things we want to do over the next couple of weeks. Spring is the perfect time to get into the garden, do some cleaning and organising at home, and to start on some Christmas projects. Sarah has plans to spend some time in the kitchen baking and stocking up our freezer with treats.
Sarah has baked a batch of Spice Cookies which are sweet and spicy, and a perfect treat with a cup of tea. We packaged some in Bonne Maman jars with a sweet label and pretty ribbon for giving.
2 1/3 cups of plain (all purpose) flour
2 teaspoons bicarb soda (baking soda)
1 teaspoon cinnamon
1/4 teaspoon mixed spice
160 g (1 1/2 sticks) butter, softened
1 cup light brown sugar
1/2 cup golden syrup
1/2 cup sugar for rolling
Mix together the flour, bicarb soda, cinnamon and mixed spice. Using an electric mixer, beat butter until creamy. Add sugar and golden syrup and beat for 2 minutes. Add egg and beat for another minute. Reduce speed to low, and add the dry ingredients, mixing until just combined.Wrap dough in plastic wrap and freeze for 30 minutes.
Preheat oven to 175 deg C (350 deg F). Roll dough into balls. Roll each ball in bowl of sugar. Place balls on cookie sheet and press down to flatten. Bake cookies for 12 – 14 minutes. Transfer cookies to a wire rack to cool to room temperature.
Recipe adapted from Sugar-Topped Molasses Spice Cookies from Baking by Dorie Greenspan
Check out some of our other spice recipes:
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