Teapot, fairies cup, plate and napkin: bought in London many years ago.
Fate raffreddare i biscotti per almeno 2/3 ore prima di assaggiarli: appena escono dal forno sono mollicci e per niente invitanti! Accompagnateli con un infuso di zenzero fresco (preparato facendo bollire una radice di zenzero grattugiata o affettata sottilmente, per una decina di minuti) oppure con un tè nero profumato come il Gout Russe Douchka di Dammann Frères.
Spicy biscuits.
Ingredients:
– butter, 100 gr
– sugar, 100 gr
– honey, 150 ml
– plain flour, 200 gr
– bicarbonate, one teaspoon
– cinammon, two spoons
– ginger, one spoon
– cardamon, one teaspons and 1/2
– clove, 1 teaspoon *
* I used only two spoons of Dean&Deluca cinammon and 1 spoon of Kashmeer’s tea spices of MV Spices (do you remember? I was talking about it here).
Cream together the butter and sugar until pale and fluffy. Warm gently honey and spices. Mix all ingredients thoroughly. Wrap and chill for at least 30 minutes. On a lightly floured surface, roll out the dough and, using cookie cutters, stamp out shapes. Bake for 10-12 minutes. Eating cold with ginger tea or a flowery black tea as Dammann Frères Gout Russe Douchka.