Makes 12-15 biscuits
- 75g caster sugar
- 125g butter, soften
- 150g plain flour
- 50g milk powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves
- 2 tbsp camp coffee
- Coloured icing, to decorate
In a large mixing bowl cream together the butter and caster sugar, until light and fluffy. Add the flour, milk powder, spices and coffee. Mix until you have a pliable dough.
Sprinkle the work surface with a light dusting of flour and lightly knead to bring the dough together then flatten out slightly. Wrap the dough in greaseproof paper and place in the refrigerator to chill for 1 hour.
Roll the dough out so that it’s 3-4mm thick, then cut the dough using a cutter of your choice (I used a pumpkin cutter to keep with the Halloween theme). Place on a lined baking sheet and place in the refrigerator for 20 minutes.
2 Oven AGA: Slide the baking sheet onto the fourth set of runners in the Roasting Oven with the cold plain shelf on the second set of runners. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.
3, 4 and 5 Oven AGA: Slide the baking sheet onto the fourth set of runners in the Baking Oven. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.
Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Decorate with coloured icing to suit the desired design.
Recipe by Alexandra Dibble
AGA Rangemaster Group Home Economist