Ingredients:
- 120g self raising flour
- 40g soft brown sugar
- 85g chilled butter, cubed
- 2 tbsp milk
- ½ of a whole nutmeg
- 10cm stick cinnamon
- 2 star anise
- ½ tsp vanilla essence
- Pinch salt
- Icing sugar, for dusting
Directions:
- Lightly grease two trays or line with baking parchment.
- Place the cinnamon, star anise and the nutmeg into the spice grinder. Grind until you have a fine powder. Reserve 1 tsp of the ground spices and store the remainder in an airtight container.
- Put the flour, sugar, reserved ground spices, milk, vanilla essence and salt into the large work bowl of a food processor. Mix to combine.
- Add the butter and process until the mixture starts to form crumbs. Continue to process on Pulse until it forms a ball.
- Turn the dough out onto a floured surface. If the dough is a little sticky, add more flour and knead until you have a soft dough. Form into a ball, cover and refrigerate for up to 1 hour.
- Preheat the oven to 170ºC / 345ºF / Gas mark 3.
- Place the dough onto a floured surface and using a floured rolling pin, roll out the dough until about ½ cm in thickness. Using a 7cm cookie cutter, cut your biscuits out from the dough. Carefully place the biscuits onto the prepared trays. Re-roll any scraps of dough and continue cutting out the biscuits.
- Bake the biscuits for approximately 10 minutes, until just turning golden brown at the edges. Leave to cool slightly on the baking trays before moving to a wire rack.
- Once cool dust with icing sugar.
