- 250 gplain flour
- 1 tspbaking powder
- 150 g(firmly packed) brown sugar
- ½ tspground cinnamon
- ¼ tspeach ground nutmeg, ginger and cardamom
- ½ tspground cloves
- 150 gcold unsalted butter
- rice flour (optional), to dust
Process flour, baking powder, sugar, spices, ¼ tsp salt and butter in a food processor until mixture forms fine breadcrumbs. Add 1 tbsp iced water and process until mixture just comes together. Turn out onto a work surface, form into a ball, cover and refrigerate for 30 minutes to firm.
Preheat oven to 170°C. Line an oven tray with baking paper. Roll dough into golf ball-size balls and press into a 6 cm-round mould dusted with rice flour. (If you're not using a mould, simply flatten the portions with the palm of your hand to form rounds.) Trim excess dough, then turn out onto the lined tray and repeat with remaining dough, dusting the mould between each batch. Refrigerate for 20 minutes to help the biscuits keep their shape. Bake for 20 minutes or until golden brown. Cool on a wire rack. Store biscuits in an airtight container for up to 3 days.