• 250g plain flour

• ½ teaspoon Bicarb Soda

• 2 teaspoons Ground Cinnamon (Cassia)

• ¼ teaspoon Star Anise Powder

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• 200g dark brown sugar

• 120g softened butter. If unsalted, add a generous pinch of fine table salt.

• 1 large egg at room temperature

1. Combine dry ingredients in a bowl, whisk to aerate and distribute. Set aside.

2. Cream butter and sugar in a large bowl - 2 to 3 minutes until a thick paste.

3. Add egg and mix on low until combined.

4. Add dry ingredients and fold in carefully until a rough dough comes together.

5. Roll dough out between two sheets of baking paper until it is 6mm thick.

6. Transfer to a flat baking sheet and chill in fridge for 2hours (or freezer if in a hurry!)

7. After chilled, peel off baking paper and cut into shapes desired for final biscuits.

8. Place biscuits onto tray with enough room to spread a little.

9. Bake in preheated 160C° oven for 14 to 15 minutes or until the edges start to turn golden brown.

10. Place on a wire rack and leave to cool completely before serving.

Alternative might be to chill the dough as a cylinder shaped lump, then slice biscuit sized discs from the round to create uniformly sized round biscuits.