yield: 70 2 1/4" rounds
Note: the dough needs to be refrigerated overnight.
8.75 oz flour
140 g dark brown sugar
1/2 tsp baking soda
1 1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1/2 tsp salt
zest from one orange
140 g butter, cold and cut into small pieces
1 egg, beaten
Combine all the dry ingredients and the zest into a bowl and mix thoroughly.
Cut in the butter until incorporated and then cut in the egg.
Knead the dough until it forms a ball and then wrap in cling wrap and refrigerate overnight (or at least one hour if you're in a rush).
Preheat your oven to 350F and line your baking sheets.
Divide the dough into fourths, put three parts back in the fridge. The fourth bit, roll out to 1/8" thickness between two cling wraps. Cut out your desired shapes. Ball the scraps back together and return to the fridge until you're ready for them.
Cook the biscuits for 7 min. If you go thicker - 1/4" - they'll need to go about 12 min. The biscuits will look doughy in the center but will firm up as they cool.
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