Ingredients
100g softened butter
100g caster sugar
100g soft dark brown sugar
3 large eggs
350g plain flour
1 teaspoon baking powder
125g ground almonds
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
a splash of full-fat milk
for the icing:
200g icing sugar
2 tablespoons water
Method
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Cream the butter and sugars together until the sugars have dissolved and the mix is light and fluffy. Add the eggs, one at a time, and beat after each addition. Fold in the dry ingredients, then add enough milk to bring all the ingredients together and form a soft dough – you may not need any milk. Cover and chill for at least 4 hours.
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Preheat your oven to 180°C/Gas 4 and line two baking trays with parchment paper.
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On a floured work surface, roll out half the dough to a 5mm thick. Using a cutter of your choice, stamp out shapes and place on the prepared tray, allowing room to spread. Repeat using the remaining dough.
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Bake for 15 minutes. The biscuits will has risen and be golden brown on the surface. Transfer to a wire rack to cool.
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Mix the icing sugar with the water to form a smooth icing. Spread the icing over the surface of the biscuits. Leave to set before eating.
