Spiced cookies

Peppercorns and coriander seeds give a nice flavourful twist.

Ingredients
2 servings
100 g Very Soft butter | |
---|---|
100 g Sugar | |
1 Egg yolk | |
5 Black peppercorns | |
Ground coriander Seeds | |
75 g Wheat flour | |
4 tbsp Potato starch | |
1 Tsp Finely Grated Organic orange Peel |
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Rate this recipe
Top Tip
If the dough is hard and difficult to squeeze out of the piping bag, try a larger nozzle. You can also spread small portions of dough (about 1 tsp) on the baking paper and spread the dough out to flat cakes (about 5 cm in diameter). Bake the cakes for 3-4 minutes. The cookies can be stored in a cookie tin for approximately fourteen days.