We are very excited to share a special recipe with you from Great British Bake Off winner 2013, Frances Quinn. This is the perfect recipe for kids and for all those who like to get creative in the kitchen.
This recipe is an adaption of the basic gingerbread biscuit one from my book Quinntessential Baking.
Here I have replaced the golden syrup with maple syrup as this is the hero ingredient found within Spoon’s granola recipes.
I’ve also swapped out the ground ginger for cinnamon. Apart from being my favourite spice, it is the spice found in my favourite Spoon granola recipe - Cinnamon & Pecan in case you needed a clue!
Do however feel free to use whatever spices you prefer, a mix of the two, or even a tablespoon of mixed spice if you don’t want to choose. Equally don’t be afraid to just use one type of muscovardo sugar. I like to use a blend so the biscuits have a mid brown appearance. But like with all authentic wooden spoons, it’s their variety in shade that make them so appealing-biscuit ones included!
Once baked the biscuit spoons are made even more delicious spread or dunked in nut butters or more maple syrup to act as an edible glue to adhere your Spoon granola of choice too.
Much like an opened box of Spoon granola they won’t stay around for long, especially if dunked into a mug of tea or bowl granola and yogurt!
NB I’ve used a standard metal spoon cookie cutter available from most kitchenware shops or online. Cutting out your own spoon silhouette from one of the spoon granola cardboard cereal boxes is also another idea, especially if wanting to create a mix of shapes and sizes.
- 50g light muscovardo sugar
- 50g dark muscovardo sugar
- 50g maple syrup
- 150g butter, roughly chopped
- 1 egg
- 1 tbsp ground cinnamon
- 300g plain flour
Spoon Granola and nut butters/maple syrup of your choice
Place both the sugars, the maple syrup and butter in a heavy-based saucepan. Set the saucepan over a medium heat and leave, stirring occasionally, until the butter has melted and the sugars have dissolved. Take the saucepan off the heat and transfer the mixture to a large bowl. Allow to cool for about 5 minutes.
Beat the egg into the mixture. Sift in the cinnamon and flour in two batches, mixing in each batch gently, until you have a soft dough. Halve the mixture and transfer to two food bags, or wrap in cling film. Refrigerate for several hours, preferably overnight, to firm up. This makes the dough easier to roll out.
When ready to roll the dough, remove one of the dough halves from the fridge. Then roll out the dough on to a sheet of non stick baking parchment to the thickness of a £2 coin – if the dough seems very sticky, dust the dough and the parchment lightly with a little flour. Using your spoon shaped cookie cutter, cut out spoon shapes. Peel back the dough trimmings and lift the spoons, on their parchment paper, on to a baking tray, then chill for 15 minutes. Repeat the process with the trimming to create more spoons or return the trimmings to the fridge or freezer to use at a later date.
While the spoons are chilling, pre-heat the oven to 180C, 160C Fan, Gas Mark 4. Bake in the oven for approx 8-12 minutes until the biscuits edges turn golden in colour. Once out of the oven leave the biscuits on the baking tray to cool.
To decorate, take your biscuit spoons and coat them in nut butter or maple syrup to act as ‘edible glue’, before sticking on your spoon granola to make your biscuit spoons extra crunchy and complete-to eat!