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A selection of spiced cookie wheels

Spiced cookie wheels

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Rating: 2 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (dough only)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal91
fat6g
saturates3g
carbs9g
sugars4g
fibre0g
protein1g
salt0.1g
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Ingredients

You will need

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.

Goes well with

Recipe from Good Food magazine, December 2019

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Rating: 2 out of 5.1 rating
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