A selection of spiced cookie wheels

Spiced cookie wheels

By
  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 10 mins plus 1 hr chilling

Easy

Makes about 30

Treat Christmas visitors to these gorgeous spiced cookie wheels with lemon and orange flavours. Make a batch to freeze before the busy festive season

Nutrition and extra info

  • dough only
  • Vegetarian

Nutrition: Per serving

  • kcal91
  • fat6g
  • saturates3g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 80g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 30g light brown soft sugar
  • 80g caster sugar
  • 3 tbsp double cream
  • 1 egg yolk
  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 180g plain flour, plus extra for dusting
  • ½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ¼ tsp ground cardamom
  • ¼ tsp ground coriander seeds
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • about 80g flaked almonds
  • about 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

You will need

  • round 5cm biscuit cutter
  • a glass that’s embossed on the base

Method

  1. Beat the butter and sugars together in a bowl until pale. Add the cream, egg yolk and zests, and mix together. Mix the flour with the spices, bicarb and a pinch of salt, then add to the butter mixture. Bring together with your hands. Wrap and chill for at least 1 hr. 

  2. Line a large baking sheet with baking parchment. On a floured surface, roll out the dough to a thickness of about 2mm. Cut cookies out of the dough using a round cutter and press patterns into the rounds with the base of the glass.

  3. Put the almonds on a plate, brush the underside of the biscuits with milk and dunk into the almonds to coat. Put the biscuits almond-side down on the parchment. If the dough has softened, put in the fridge for 30 mins before baking. Heat the oven to 180C/160C fan/gas 4.

  4. Bake for 10-12 mins until golden brown, then leave to cool. Will keep in an airtight container for up to three days.

    Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?