Makes up to 40 biscuits, depending on thickness and size



1½ tbsp freshly grated Saigon cinnamon (approx 1¼ sticks)

1¼ tbsp freshly grated Ceylon cinnamon (approx 1 stick)

1 tsp ground ginger

1 tsp ground cardamom

¼ tsp salt

190g plain white flour

½ tsp baking powder / bicarbonate of soda


50g butter

75g raw cane / brown sugar

1 tbsp kitul / syrup (or 25g more sugar)

1 egg


Melt the butter slowly in a saucepan and remove from the heat. Stir in the sugar and kitul/syrup. Once cool, add the egg and mix well.


Place all the dry ingredients in a large bowl and stir with a wooden spoon. Add the liquid and mix gently together. The dough should still be slightly sticky at this point. Shape the dough into a fat sausage and place in a sealed plastic bag in the fridge for 1-2 hours.


Before removing the dough, turn the oven onto a low heat (130°C/Gas mark 1).


Remove the dough from the fridge and cut it in half. Place one of the pieces on a generously floured board and roll it with a rolling pin till it’s about 1/2” thick. Then turn it over, adding a bit more flour to the board as you go, and roll it gently till it’s about 1/8” thick.


We’ve used a medium heart-shaped cookie cutter to cut our biscuits, but you can use any shape you like (if you don’t have any cutters, you can use a small glass or a knife). Lay the biscuits on a baking tray lined with greaseproof paper. Gather the remaining dough together and repeat the process till you’ve used it all up.


For medium-sized biscuits (about 2” across), place the tray at the top of the oven for 15 minutes, then rotate it and place in the bottom half of the oven for another 15 minutes. The biscuits should now be light brown and hard to the touch. For smaller biscuits, you can reduce the total cooking time to 20 minutes. Once baked, remove from the tray immediately and place on a rack to cool.


The biscuits are delicious plain or dunked in tea or coffee, but once cool you can decorate them with icing (we make a thick paste using just icing sugar and water).


They’re generally even tastier after a day or two and keep really well for about 3 weeks in a sealed container.


PS The dough can be kept for up to a week in the fridge or a month in the freezer.