160 gmsoftened butter70 gmbrown sugar70 gmraw caster sugar2egg yolks250 gmplain flour1 tspground cinnamon1 tspmixed spice½ tspgrated nutmegGoodpinch of salt
Preheat oven to 180C and line an oven tray with baking paper. Beat softened butter, brown sugar and raw caster sugar in an electric mixer until pale. Beat in egg yolks, one at a time, mixing well between additions. Scrape down sides of bowl, then stir in plain flour, cinnamon, mixed spice, grated nutmeg and salt. Form heaped tablespoonfuls of mixture into balls, roll balls in raw caster sugar, place on prepared tray and press to slightly flatten. Bake until biscuit edges are golden (8-10 minutes). Serve warm or cool. Biscuits will keep stored in an airtight container for 3 days.