Makes around 15 biscuits
Ingredients:
250g (1 & 2/3 cups) plain flour
1 tsp baking powder
150g (2/3 cup) tightly packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ginger and cardamom
1/2 tsp ground cloves
150g cold unsalted butter
1/4 tsp Himalayan salt
rice flour to dust biscuit mould with (if using one, otherwise not needed)
Process the flour, baking powder, spices, salt and butter in a food processor until mixture forms fine breadcrumbs, ( I dont have a food processor so did this by hand and it worked just as well). Add 1 tbs iced water and process (or mix by hand) until mixture just comes together. Put on a flat surface and form into a large ball. Cover and refrigerate for 30 minutes to firm the dough.
Preheat the oven to 170 degrees C. Line an oven tray with baking paper. Roll dough into golf ball sized balls and press into a 6cm round biscuit mold dusted with rice flour. (If you're not using a mould, flatten the balls with the palm of your hand to form rounds). Trim the excess dough, the place on the lined baking tray and repeat with the remaining dough, dusting the mould between each one.
Refrigerate for 20 minutes (this will help the biscuits keep their shape). Bake for 20 minutes or until they are a golden brown. Cool on a wire rack and store in a airtight container for up to 3 days. They are especially yummy still warm:)