Ingredients
200 g self raising flour
125 g soft brown sugar
2 tablespoons allspice
1 pinch salt
150 g chilled butter
1 tablespoon milk
Method
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Wall-mounted magnetic spice jars — visible, organized, accessible
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Dill seeds for pickles, rye bread, Scandinavian cooking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Wall-mounted magnetic spice jars — visible, organized, accessible
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Combine the cake flour, brown sugar, all spice and salt. Cut butter into pieces and mix into the flour in a food processor. Add milk and you should now have a firm dough ball. Wrap the dough in clingfilm and allow to rest in a cool place for atleast 2 hours, but preferably for a day to draw out the spice flavour. Preheat the oven to 175 degrees celcius, roll out the dough into a rectangle about 1cm thick. Place this onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done. Cool the biscuit on a wire rack. To serve: Break the biscuit into pieces and serve with warm chocolate milk.