Halloween Honey-Nut Biscuits

If you’re searching for Halloween treats fit for grown-ups in amongst the crazy monster-themed bakes floating around Pinterest this month (don’t worry, I’ve covered that too – watch this space) you’ve come to the right place.

These biscuits are crunchy, indulgent and more Autumnal than a micropig snuffling through crispy golden leaves. I used what is commonly known as “pumpkin spice mix” to flavour these, but I categorically refuse to label them as pumpkin spice biscuits because there’s no pumpkin in them. The honey roasted peanuts are a particularly naughty addition, but I like to think that calories just don’t count if it’s not Summer and it’s the weekend.

Makes 24 biscuits

275g plain flour
150g golden caster sugar
1/2 tsp salt
150g butter (salted or unsalted)
1 large egg, beaten
2 tbsps ground cinnamon
2 tsps ground ginger
2 tsps ground nutmeg
1 tsp ground allspice
50g honey roasted peanuts

Pre-heat your oven to Gas Mark 4 (conversions here)
Mix together all your dry ingredients except the nuts (flour, sugar, salt and spices) in a large bowl.
Cut the butter into cubes and rub it into the flour mixture until it resembles breadcrumbs – check out tips on the rubbing in method here if you’re unfamiliar.
Then add the nuts followed by the beaten egg, stir until it begins to come together and then knead until you have a smooth dough – it will be quite sticky to handle, so don’t panic that it feels wetter than your average biscuit dough.
Wrap the dough in cling film and chill it for about 10-15 minutes. While that’s going on, grease and line two baking trays with baking parchment.
Roll the dough out on a well floured surface and cut rounds using your favourite cutter, then place them on the baking trays. I do these in two batches with six biscuits per tray.
Bake on the top shelf of the oven for 15 minutes and prepare to be amazed at how good your kitchen smells.
Cool on a wire rack before devouring. These will keep nicely sealed in an airtight box for a good few days.