- 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, 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
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.
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.
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.
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.