Ingredients (Makes 12) -
225g Butter (I use vegan margarine)
120g Caster Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Ginger
Put the caster sugar and butter in a bowl and cream until smooth.
Add in a capful of vanilla extract to the mixture.
Then mix in the plain flour alongside the cinnamon, nutmeg and ginger. Once the mixture has been mixed, tip the dough out onto a flat surface and sprinkle with flour to stop it from sticking. Roll the dough out and use a cookie cutter to shape.
Transfer each biscuit onto a baking tray with parchment paper and put into the oven at 170 degrees for 13-15 minutes or until lightly brown.
Once removed from the oven, lightly sprinkle the biscuits with cinnamon sugar - you can press the sugar into the biscuit slightly using a back of a spoon. Then transfer the biscuits from the baking tray to a cooling rack.
For decoration I have placed edible leaves on top for an extra Autumnal feel!
Will you be trying out this recipe?