Recipe: Chocolate and Cinnamon Biscuits by Potters Herbals
With the countdown to Christmas under way, why not get the kids in the kitchen, fill the house with the heart-warming aroma of baking and create these delightful chocolate and cinnamon biscuits?
Makes 30 varying sizes of stars – or 5 trees
• 100g unsalted butter, softened
• 50g Potter’s Herbals malt extract
• 3 tbsp agave syrup
• 1 tsp vanilla essence
• 1 medium egg
• 275g self-raising flour
• ¾ tsp ground cinnamon
• 3 tbsp cocoa powder
• 1 tsp icing sugar, for dusting
For the cookie glue
• 1 tbsp icing sugar
• ½ tsp water
1. In a large bowl beat the butter, malt extract and agave syrup with an electric whisk until softened and smooth. Beat in the vanilla essence and the egg with a spoonful of flour until combined. Beat in half the flour then stir in the remaining flour, cinnamon and cocoa powder. Shape the dough into a ball, wrap in clingfilm and chill for 1 hour.
2. Preheat the oven to 180°C, 350°F, Gas 4 and line 3 baking sheets with greaseproof/baking paper.
3. Roll out the dough to 1cm thickness and stamp out shapes with a star cookie cutter. If you have 3 different sizes of cutter that will work best for when you shape into trees. Cut 10 large stars, 10 medium stars and 10 small stars and place onto the baking sheets. Cook in the preheated oven for 8 minutes – the small ones will need about 2 minutes less cooking time. If you have to cook the cookies in batches you can cut out the stars, place onto baking sheets and put the ones you can’t fit in the oven, in the fridge, until ready to cook.
4. When cooked, remove from the oven and leave to cool on a wire rack.
5. Make the cookie glue by mixing the icing sugar and water together.
6. Pile the stars onto one another to make Christmas trees holding in place with the cookie glue. Dust with the icing sugar for a snowy effect.
• Visit www.pottersherbals.co.uk