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!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

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/