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Member recipe

Festive Spice Cookies

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Serves 1 - 40 Cookies

A lovely soft cookie spiced with ginger, cloves, nutmeg and cinnamon.

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  • 375g plain flour
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 tsp bicarbonate of soda
  • 170g butter, softened
  • 70g soft light brown sugar
  • 150g honey
  • 1 egg, beaten
  • a selection of smarties or other coloured chocolate beans, or any other decorations that you want


    1. Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches. The mixture will be a bit stiff but still soft and not dry.
    2. Divide the dough into two batches and wrap the halves in cling film. Refrigerate overnight or for at least 3-4 hours.
    3. Preheat the oven to 170°C. Line several large baking trays with greaseproof paper, or if they are non-stick simply butter them and set aside.
    4. Lightly flour the work surface, then roll out one half of the dough. Stamp out festive trees using a tree-shaped cutter. Lay on the baking sheets with spaces between them, then add on the smarties or other coloured beans.
    5. When you have stamped out enough to fill the tray, place in the oven and bake for 8 - 10 minutes. They want to be golden in colour but still fairly soft as they harden up a little after cooking. Repeat this process until all the mixture has been used up. Remove from the oven and cool on a wire rack.

Comments, questions and tips

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Lauren Jane's picture
Lauren Jane
7th Dec, 2018
Munching happily on a couple of these as I type. They were a doddle to make and came out delicious, just the right balance of sweet and spicy for me. I didn't have ground cloves to hand so I used 1/2 a tsp of mixed spice instead. I froze half the dough for another time; the half I used made about 15 cookies. I like soft biscuits so I rolled them fairly thick and I only left them in for eight minutes. Really happy with this recipe, only problem is I'm definitely going to eat too many of them.
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