A selection of spiced cookie wheels

Spiced cookie wheels

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(1 ratings)

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


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


  • 80g butter



    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



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

  • ½ orange, zested



    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



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

  • ¼ tsp ground ginger



    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



    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



    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


  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.

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