125g butter1 cup sugar 1 tablespoon honey/molasses/golden syrup (Our favourite is golden syrup) ¼ teaspoon salt 2 and ½ teaspoons cinnamon powder1 and ¼ teaspoon Robertsons mixed spice 1 tiny pinch fine white pepper¼ teaspoon freshly ground cardamom 1 egg 2 cups flour 1 teaspoon baking powder
Cream butter, sugar, spices and salt well. Now add in egg. Beat well. Finally add in dry ingredients and make a soft dough, not sticky. You may add a tablespoon or two of flour if needed. Roll out between two sheets of wax paper using a little flour as necessary. Cut into rectangles or use a rectangle cutter if available. Alternately, roll into a log, wrap in Clingwrap and chill. Then slice into neat rounds/squares. Now place on a greased cookie sheet, an inch apart. Bake in a hot, well preheated oven, 180°c for 10-12 minutes until golden brown. Remember, these are meant to be crispy. Allow to cool completely before storing in an airtight Tupperware.
INFO & TIPS
This comes very close to our memory of the original Biscoff.
Perhaps the secret ingredients are the cardamom and pepper, definitely don't omit!