Name: Spiced cookie wheels
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spiced cookie wheels

1. 80g butter -

2. 30g light brown soft sugar -

3. 80g caster sugar -

4. 3 tbsp double cream -

5. 1 egg yolk -

6. ½ lemon , zested -

7. ½ orange , zested -

8. 180g plain flour , plus extra for dusting -

9. ½ tsp ground cinnamon -

10. ¼ tsp ground ginger -

11. ¼ tsp ground cardamom -

12. ¼ tsp ground coriander seeds -

13. ¼ tsp ground cloves -

14. ¼ tsp freshly grated nutmeg -

15. ½ tsp bicarbonate of soda -

16. about 80g flaked almonds -

17. about 2 tbsp milk -

18. round 5cm biscuit cutter -

19. a glass that’s embossed on the base -

How to cook deliciously - Spiced cookie wheels

1. Stage

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. Stage

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. Stage

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. Stage

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.