Name: Spiced cookie wheels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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; round 5cm biscuit cutter; a glass that’s embossed on the base milk

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 milk

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.