Spiced bikkies recipe

This recipe will probably be available soon on the taste.com.au website. But I'll put it here now because it's GOOD! It's from the Dec/Jan issue of Delicious magazine.

Spiced Bikkies (AKA edible decorations)

2 1/4cups plain flour
1tsp baking powder
1tsp mixed ground baking spices (I used a combination of mostly ginger, then nutmeg and cinnamon)
1tsp pepper
pinch of salt
120g unsalted butter
120g dark muscovado or molasses sugar or dark brown sugar
2 eggs
3tbs honey

1cup flour (or more) extra for cutting.

It's probably easiest to process this in a food processor.
Combine flour, baking powder, spices, S&P.
Add butter and sugar and mix until smooth.
Combine the eggs and honey separately. With the processor going, add the egg mixture slowly - just enough to bind the mix and not necessarily all of it. Divide the mixture into 2 or 3 balls and wrap them in plastic then refridgerate. Chill them for at least 30 minutes.

Preheat the oven to 160 celcius. Line your trays with baking paper.

On a floured surface roll out one of the dough balls. Sprinkle extra flour over the surface as required to stop it from sticking. Roll it out to about 5mm thick and use your prettiest cookie cutters to make shapes. Keep re-rolling the dough as needed to cut more shapes. I had to keep using more extra flour to stop it from sticking. If there's a small amount left at the end, nobody will think badly of you if you eat it raw. Personally, I made a disc and cooked it because my will power is amazing. Also, I got my fix from the beaters and bowl...

If you want to make hanging decorations, use a plastic drinking straw to cut a small hole in the top of your shape. When they bake, the bikkies expand and some of the holes may close over. Also, make sure you leave a bit of space in between in biscuit on the tray.

Cook for about 15 to 20 minutes. They'll have risen and should be a little browned around the edge. Take them off the tray to cool. They'll be a bit soft at first. Eat one before it goes hard. Then eat another one after it's cooled down a bit. Eat the ones that were a bit wonky or the hole filled over on. Noone will know.

You can also ice these with royal icing and pretty sparkles. I didn't. It makes about 40 - but this depends on the size of your cutter shape!