Categories: January

Ingredients

• 150g unsalted butter, softened
• 100g dark muscovado sugar
• 1 medium egg
• 1 tbsp runny honey
• 300g plain flour
• 1 tsp ground mixed spice
• 1/2 tsp ground cinnamon
• icing sugar, to dust

Directions

1. Using an electric hand whisk, beat the butter and sugar until creamy. Beat in the egg and honey. Sift over the flour and spices and fold in with a metal spoon to form a dough. Wrap in cling film and chill for 15 minutes.

2. Preheat the oven to 190˚C/fan 170˚C/gas 5. Line 3 baking sheets with baking paper. Cut the dough in half, and roll out each half between 2 sheets of baking paper to a thickness of about 5mm. Use a turtledove-shaped cutter (or other festive cutter), about 7cm, to cut out biscuits, then use a fish slice to transfer them to the baking sheets. Re-roll any trimmings to make 16-20 biscuits in total.

3. Bake for 8-10 minutes, or until cooked and pale golden. Cool for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar and serve with nutmeg custard and mixed berries.

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