Iced Spice Biscuits Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Steps:

• Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
• Beat the softened butter with the caster sugar until light and fluffy.
• Add egg yolks and beat to combine.
• In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
• Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
• Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
• Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
• Store in an airtight container to retain crispness.

Steps:

• Line a couple of trays with baking parchment and heat oven to 180C/160C fan/gas 4. Mix together the flour, salt, caster sugar and lime zest (keep the zested limes for the icing). Add the butter and rub together until the mixture resembles fine breadcrumbs.
• Beat the egg and vanilla bean paste together with a fork, then mix into the other ingredients. Knead until even. Chill until firm, then roll on a lightly floured surface until about 4-5mm thick. Stamp out 8cm rounds, transfer to baking trays, then chill again for 15 mins before baking for 15-17 mins until golden. Remove from the oven, transfer to a wire rack and leave to cool before decorating.
• For the icing, put the royal icing sugar into a bowl, add about 65ml lemon or lime juice and use a metal spoon or electric mixer to beat until it is fairly thick and glossy. If the icing is too thick though, it will be hard to pipe. Take a quarter of the icing, put into a piping bag fitted with a No 2 (very small round) piping nozzle and set aside. To see step-by-step images, please see the tips, below left, for a link to our guide page.
• For the flood icing, add another 10ml lemon or lime juice to the remaining icing, a few drops at a time until it is pourable. You can now divide this icing into as many bowls as you like and colour by mixing in a little gel food colouring.
• Place the coloured icing into three piping bags, ready for decorating.
• To decorate the biscuits, use the thicker icing to draw your outline or design onto the biscuits. Let the icing set for a few minutes.
• Pipe enough runnier icing to cover the entire biscuit - don't worry about it being neat at this point. Use a toothpick to spread the icing evenly inside the hard icing 'wall'. If the surface of the icing isn't flat, gently shake the biscuit back and forth until you have a smooth covering.
• To add a simple dot decoration, while the icing is still wet, use the runnier icing again to pipe dots again - this will sink on, leaving you with a smooth effect. Pop the biscuits onto a baking tray and place into an oven at its lowest setting for about 30 mins to allow the icing to set hard.

Steps:

• Gently melt the butter, muscovado sugar and syrup in a large pan until the sugar dissolves. Mix the flour, spices and ½ tsp salt. Cool the butter mixture a little, then stir in the bicarb. Immediately add half the spiced flour and beat well. Add the egg and the rest of the spiced flour, then beat well again until the mixture comes together as a soft dough. Tip onto a sheet of foil, flatten to a large disc, then cool and chill until firm. Will freeze for up to 6 weeks.
• Heat oven to 190C/170C fan/gas 5. Halve the dough and roll out on a floured surface. Stamp out trees using a cutter about 10cm long and arrange, well spaced apart, on baking sheets. Bake for 12-15 mins until golden. Leave to harden, then lift onto a rack. Repeat with the remaining dough. Use the trimmings to stamp out 3-4cm stars, then bake for 9-10 mins.
• To decorate, mix about 3 tbsp water into the icing sugar to make a thick icing. Use to sandwich two trees together with a lolly stick between them. Use the rest of the icing to ice the trees and stars, adding sweets or sprinkling with the sugar. For a neater result, use the writing icing to make an outline of the tree before filling in with the icing. Leave to set. Will keep in a tin for 3-4 days.