Spiced cookie wheels
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Makes about 30
Ingredients
- 80g butter
- 30g light brown soft sugar
- 80g caster sugar
- 3 tbsp double cream
- 1 egg yolk
- ½ lemon, zested
- ½ orange, zested
- 180g plain flour, plus extra for dusting
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground coriander seeds
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ½ tsp bicarbonate of soda
- about 80g flaked almonds
- about 2 tbsp milk
You will need
- round 5cm biscuit cutter
- a glass that’s embossed on the base
Method
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
