INGREDIENTS

150 g dark corn syrup (dark mörk sirap - sold in TotallySwedish stores and online shop (see link in profile)

20 g black (or cane) molasses

225 g golden caster sugar

225 g unsalted butter

450 g plain flour

4 g bicarbonate of soda

Spices (all ground):

6 g cinnamon

6 g ginger 

2 g cloves

1 g cardamon

1 g white pepper

HOW TO

In a saucepan, heat the dark corn syrup and molasses together. Allow to cool a little then add the butter and all the spices. Stir and then allow to cool completely.

In the bowl of a kitchen mixer, add the flour, the bicarbonate of soda and the sugar - and stir together. Turn the mixer on to a slow setting and add the wet ingredients. Mix on a slow to medium speed (Kitchenaid 2) until a dough has formed. Tip the dough out onto a clean kitchen counter and shape into a log. Wrap in cling film, sealing the ends, and put in a cool place (not the refrigerator) to cool for at least 2 hours. This firms up the dough but keeps it pliable.

When you are ready to make your biscuits, cut a third of the log off and work one piece at a time. Flour your work surface lightly. Press the dough with the heel of your hand to flatten it and then roll, first one way, then another. Keep moving the dough so it doesn't stick to the work surface.

 Flour your rolling pin and roll the dough until it is about 2-3mm thick. Select your biscuit cutter and cut away. Cut the whole sheet of dough and then remove the pastry. Using a spatula, place the biscuits on a baking tray lined with baking paper or on a silicone baking mat - and then chill in the fridge for at least 30 minutes.

Preheat the oven to 200°C/400°F/Gas mark 6. Bake the biscuits for 5-6 minutes then cool them on a wire rack. They will be crisp and full of flavour.

Enjoy!! 

Thank you for the recipe and photos @marielesterbaker 

For more baking recipes and inspiration from Marie, check out her recipe blog: www.theenglishpantry.uk