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Biscuit Tin Assortment Recipe

British · Dessert · 75 min total

A delightful assortment of homemade biscuits perfect for gifting or teatime, featuring buttery shortbread, chocolate chip cookies, and spiced ginger snaps.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup crystallized ginger, finely chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. For shortbread: In a bowl, cream 1/2 cup butter and 1/4 cup granulated sugar until light. Mix in 1 cup flour and 1/8 tsp salt. Form dough into a disk, wrap, and chill 30 minutes. Roll to 1/4-inch thick, cut into shapes, and place on baking sheet. Bake 12-15 minutes until edges are golden.
3. For chocolate chip cookies: In a bowl, cream 1/4 cup butter with brown sugar and remaining 1/4 cup granulated sugar. Beat in egg and vanilla. In another bowl, whisk 1/2 cup flour, baking soda, and remaining 1/8 tsp salt. Gradually add to butter mixture. Stir in chocolate chips. Drop rounded tablespoons onto baking sheet, spaced 2 inches apart. Bake 10-12 minutes until golden.
4. For ginger snaps: In a bowl, cream remaining 1/4 cup butter and remaining 1/4 cup granulated sugar. Mix in crystallized ginger. In another bowl, whisk remaining 1/2 cup flour, ground ginger, cinnamon, and cloves. Add to butter mixture and mix until combined. Roll into 1-inch balls, place on baking sheet, and flatten slightly. Bake 10-12 minutes until firm.
5. Let all biscuits cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. Arrange biscuits in a decorative tin or container.

Tips

• Store in an airtight container at room temperature for up to 1 week.
• For a gift, layer biscuits with parchment paper in a tin.
• Shortbread dough can be made ahead and frozen for up to 1 month.

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