- 0:20 Prep
- 0:10 Cook
- Capable cooks
For anyone with a discerning palate, these morsels will be indulgence enough.
Ingredients
- 60g butter
- 1/4 cup (45g) pure icing sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 egg yolk
- 1/2 cup (75g) plain flour
- 1/2 cup (75g) self-raising flour
- Caster sugar, to dust
Equipment
- Ribbon, to decorate
Method
- Step 1Preheat oven to 180°C. Line an oven tray with baking paper.
- Step 2Use an electric mixer to beat the butter, icing sugar, cinnamon, cardamom and ginger in a bowl until pale and creamy. Add the egg yolk and beat until just combined. Add the combined flours and stir with a wooden spoon until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth.
- Step 3Roll dough out on a lightly floured surface to a 2mm-thick disc. Use a 4cm heart-shaped pastry cutter to cut out discs and place on the lined tray. Use the end of a straw to cut out a small hole at the top of each biscuit. Re-roll dough scraps to make more biscuits. Sprinkle evenly with caster sugar. Bake for 10 minutes or until lightly golden. Remove from oven and set aside on the tray to cool completely. Thread ribbon through hole at the top of each biscuit. Store in an airtight container.
- Vegetarian
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
