We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
German spiced biscuits
Makes around 60 biscuits
250g cholesterol spread (we use Benecol Light)
200g unrefined soft brown sugar
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!