Anna's Swedish Biscuits
These spicy cinammon biscuits are the perfect accompaniment to an afternoon cup of coffee or tea.
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|125 g||Caster sugar|
|65 g||Golden syrup|
|1 tsp||Baking soda|
|2 tsp||Ground cloves|
|2 tsp||Ground cinnamon|
|125 g||Slivered almonds, coarsely chopped|
|2¼ cups||Standard flour|
|2 tsp||Ground ginger|
- Place butter and sugar in a bowl and beat until creamy. Mix in golden syrup, baking soda and spices.
- Stir in almonds, then stir in flour to form a firm dough. Divide biscuit dough into two portions, shape into rectangles and wrap in plastic wrap. Refrigerate for at least two hours or overnight.
- Heat oven to 170C fan bake. Cut dough into 3mm-thick slices and place on baking trays lined with nonstick baking paper. Bake for 12 to 15 minutes or until golden and set.
- Remove to a wire rack to cool. These biscuits can be stored in an airtight container for up to one week.