Saint-Nicolas Cookies (Belgian Spiced Biscuits)

• 250 g Plain flour
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• ¼ tsp Ground cloves
• ½ tsp Fine sea salt
• 150 g Dark brown sugar
• 125 g Unsalted butter, cold
• 1 Egg, large
• 1 tsp Baking powder

1. In a mixing bowl, whisk together the plain flour, baking powder, ground cinnamon, ground ginger, ground cloves and fine sea salt. Add the dark brown sugar and whisk again to break up any lumps.
2. Add the cold unsalted butter and rub it into the dry ingredients with your fingertips until the mixture looks like fine breadcrumbs. Make a well, add the egg, then mix and bring together into a firm dough without overworking it.
3. Shape the dough into a flat disc and chill for 30 minutes until firm enough to roll cleanly.
4. Heat the oven to 180°C (355°F). Lightly flour the work surface, then roll the dough to about 4 mm thick and cut into festive shapes, re-rolling the offcuts once.
5. Arrange the biscuits on baking trays, leaving a little space between them. Bake for 10 to 12 minutes until lightly caramelised at the edges and set in the centre, then cool on the tray for 5 minutes before moving to a rack to cool completely.

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