Whole grain Scottish biscuits with ginger and spices
5 servings
50 minutes
Whole grain Scottish biscuits with ginger and spices are a fragrant treat infused with the spirit of ancient Scottish traditions. Its origins trace back to times when every housewife in Scotland had her special recipe for crispy biscuits. The addition of whole grain flour gives the baked goods a rich, nutty flavor, while the combination of ginger, cinnamon, nutmeg, and anise creates a deep, spicy aroma. A light citrus note of orange refreshes the taste, and a splash of brandy adds zest. These biscuits pair perfectly with a cup of tea or coffee, filling the home with coziness and warmth. They are made as festive treats or simply for enjoyment, savoring each crunchy piece.
1
Quickly grate the chilled butter on a large grater into a deep bowl.
- Butter: 110 g
2
Sift the flour into the butter, add salt, spices, orange zest, and honey.
- Grain flour: 175 g
- Salt: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Turmeric: 0.3 teaspoon
- Ground anise (star anise): 0.3 teaspoon
- Ground ginger: 1 teaspoon
- Oranges: 0.5 piece
- Honey: 45 g
3
Mix the dough, gradually adding the juice of half an orange (2-3 tbsp) and a spoonful of fragrant cognac.
- Oranges: 0.5 piece
- Cognac: 1 teaspoon
4
Wrap the formed dough in plastic wrap and chill in the refrigerator for at least half an hour.
5
Preheat the oven to 160-170*. Roll out the chilled dough, place it in a low form, prick it all around with a fork, and cut it into future triangle cookies. This is the classic Scottish version) Option #2: Roll the dough to the desired thickness and cut out shapes using a cookie cutter/sharp knife/glass.
6
Leave the baking tray covered with parchment paper with cookies in the oven for 15-18 minutes. Let the golden shortbread cookies cool at room temperature.