spiced brown sugar cookies
- 2 cups (320g) icing (confectioner’s) sugar
- 3 teaspoons ground cinnamon
- 2¼ cups (335g) plain (all-purpose) flour
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon bicarbonate of (baking) soda
- 120g unsalted butter, softened
- 1 cup (240g) firmly packed brown sugar
- ⅓ cup (115g) golden syrup
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper.
- Place the icing sugar and 2 teaspoons of the cinnamon in a large bowl. Mix to combine and set aside.
- Place the flour and the remaining 1 teaspoon of cinnamon in a medium bowl. Add the ginger, allspice, cloves, nutmeg and bicarbonate of soda. Mix to combine and set aside.
- Place the butter, brown sugar and golden syrup in the bowl of an electric mixer and beat for 3 minutes or until pale and fluffy. Add the egg and vanilla and beat to combine. Add the flour mixture and beat until just combined. Roll 1-tablespoon portions of the dough into balls and place on the trays, allowing room to spread. Bake for 8–10 minutes or until golden and slightly cracked. Transfer to wire racks to cool for 10 minutes. Place the biscuits in the spiced sugar and gently toss to coat. Return to the racks and allow to cool completely before serving. Makes 36
TIP
These cookies will keep in an airtight container for up to 1 week. It helps to place non-stick baking paper between the cookies to ensure they don’t stick together.
Photography: Chris Court
© DONNA HAY GROUP
