German spiced biscuits

Makes around 60 biscuits

cookies-christmas-xmas-baking (2).jpg


  • 250g cholesterol spread (we use Benecol Light)
    200g unrefined soft brown sugar
    1 egg
    2 tablespoons treacle (Pop a bit of olive oil onto the spoon so the treacle slides off)
    1½ teaspoons vanilla extract
    300g plain flour (might need more if the dough is still very sticky and wet)
    ½ teaspoon baking powder
    2 teaspoons ground cinnamon
    1½ teaspoons ground ginger
    ½ teaspoon ground allspice
    ½ teaspoon ground white pepper
    ¼ teaspoon ground cloves (optional)


  • Heat the oven to 180 fan.

  • In a big bowl, beat the butter and sugar together until light and creamy.

  • Whisk in the treacle, egg and vanilla and beat until smooth. 

  • In a separate bowl, sift the flour and mix in the baking powder and spices.

  • Add the dry mix to the creamed butter and sugar in stages, and working it together to form a dough. 

  • Cut it half, wrap and refrigerate for a half hour.

  • Sprinkle the workstop with flour and rol the dough out untl about 5mm thick. Use Christmassy cutters to make shapes and lay them on a parchment lined baking sheet. Alternatively, cut them into squares.

  • Bake for 8 to 10 minutes. Watch them or they'll catch as they're very thin. 

  • This make lovely thin, snappy biscuits. If you want to embellish them more, make a water icing with icing sugar and a little bit of water and decorate.

  • These make lovely presents. My sister, Fiona, makes my dad a huge batch every Christmas. He only wants the ones baked by her, he doesn't think my mum's are as good!