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.
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Thanks for reading x