Anna's Swedish biscuits
These spicy cinammon biscuits are the perfect accompaniment to an afternoon cup of coffee or tea.
- Place butter and sugar in a bowl and beat until creamy. Mix in golden syrup, baking soda and spices.
- Stir in almonds, then stir in flour to form a firm dough. Divide biscuit dough into two portions, shape into rectangles and wrap in plastic wrap. Refrigerate for at least two hours or overnight.
- Heat oven to 170C fan bake. Cut dough into 3mm-thick slices and place on baking trays lined with nonstick baking paper. Bake for 12 to 15 minutes or until golden and set.
- Remove to a wire rack to cool. These biscuits can be stored in an airtight container for up to one week.