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 -

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.