Spiced cookies

Spiced cookies

Peppercorns and coriander seeds give a nice flavourful twist.

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Ingredients

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

  • Whisk butter and sugar together until the mixture is smooth and creamy. Whisk the egg yolk in.

Step 2

  • Crush the peppercorns and coriander seeds, in a mortar. Mix the wheat flour and potato flour together and add it (through a sieve) into the mixture.

Step 3

  • Also adding the pepper mixture and orange peel. Put the soft dough into a piping bag with a star-shaped nozzle.

Step 4

  • Squeeze the mixture out into approximately 4 cm long pieces on baking trays lined with baking paper.

Step 5

  • Bake the cookies at the top of the oven for 5-7 minutes at 200 Celsius until they are slightly golden on the crusts.
Enjoy!

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.

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See more
https://www.arlafoods.co.uk/recipes/spiced-cookies/