There’s something quite decadent about making your own biscuits, especially ones as heavenly as these. With a moist and chewy inside and a tangy filling, these are a satisfying and tasty bake. Try adding crushed pecans for extra crunch.
Category
Biscuits
Prep Time
45 minutes
Cook Time
13-15 minutes
There’s something quite decadent about making your own biscuits, especially ones as heavenly as these. With a moist and chewy inside and a tangy filling, these are a satisfying and tasty bake. Try adding crushed pecans for extra crunch.
Ingredients
220g Risen Super White Spelt Flour
180g butter, cubed
100g white sugar
60g brown sugar
60ml of date or molasses syrup
1 tsp baking powder
1 tsp of ground ginger
1 tsp of cinnamon
½ ground cloves (only use the heads, not the tips if crushing by hand)
55g cream cheese
55g butter, softened
110g icing sugar
1 tsp of vanilla essence
2 tbs of lemon juice
Biscuits
Filling
Directions
Pre-heat the oven to 190C and line two large baking trays with baking paper.
Combine the butter and sugars together until smooth. Mix the egg in and then add the syrup.
In a separate bowl mix the flour, ground ginger, cinnamon, cloves and baking powder together. Add this to the wet mix and combine. This will form a very sticky dough.
Use a spoon to scoop out a ball and use your fingers to shape into a flat ball. The size is up to you but leave plenty of space between them as they do spread. Aim for three in a line.
Bake for 10 – 13 minutes, maybe longer depending on the size. They will puff up at bit at first, then flatten whilst cooling.
Leave to cool for 10 minutes, before moving to wire rack.
Add filling when completely cool. Keep refrigerated for up to a week.
