How to Make Pumpkin Spice Biscuits

Ingredients:

* 240g unsalted butter, room temperature

* 100g golden granulated sugar

* 100g demerara sugar

* 1 medium egg

* 1 tsp vanilla extract

* 1 tsp sea salt

* 3 tsp pumpkin spice (see below)

* 360g plain flour

* 60g toffees Royal icing sugar

* Food colours

* Piping bags and nozzles no. 1.5 and 2

Pumpkin Spice:

* 4 tsp ground cinnamon

* 1 tsp ground ginger

* ½ tsp ground nutmeg

* ¼ tsp ground cloves

* ¼ tsp allspice

In a stand mixer (or using an electric whisk), cream together the butter and sugars until pale and fluffy. Add the egg and vanilla and beat again. Tip in the flour, spices and salt and mix until everything is fully incorporated. Break the toffees up into bits using a food processor – or seal in a bag and bash them with a rolling pin! Stir the toffee pieces into the mixture. Divide the dough into 2 and wrap in cling film, flattening the dough into slabs.

Top Tip: this will chill the dough quicker and be easier to roll out than 1 big ball. Chill the dough in the fridge for 30-45 minutes.

Heat your oven to 180°C and line 2 baking trays with greaseproof paper. Roll out one half of the chilled dough approximately 5mm thick. Use a pumpkin cutter to cut out shapes and put them on the trays. Put the trays in the fridge for 15 minutes to chill the biscuits once more. Bake the biscuits for 7-9 minutes, removing them from the oven when the edges are just starting to brown.

Top Tip: use an icing smoother to lightly smooth the tops of the hot biscuits to ensure a flat and even surface to pipe on when decorating.

Leave the biscuits to cool for 10 minutes on the trays before transferring them to a cooling rack. Repeat with the remaining dough.