“Oh, reindeer biscuits!” my daughter said when she saw these cooling on the rack. “Are they for Christmas?” “They’re moose biscuits,” I told her, “and they’re for the Great British Bake-off biscuit week.”
Why moose biscuits? Because I’m a proud, moose-loving Canadian, of course. (And also because it’s the only non-Christmas-shaped biscuit cutter I own…)
When making cut-out biscuits, it’s important to choose the right sort of dough. It’s dispiriting to go to the effort to cut out little bells and Christmas trees, say, and end up with indistinguishable, amorphous blobs.
Of the three go-to biscuit doughs I use to make cut-out biscuits, this peparkakor one is my favourite. It hardly spreads at all during baking, and the resulting biscuits are fragrantly spiced, and satisfyingly crisp.