Spiced cookies

Spiced cookies

Peppercorns and coriander seeds give a nice flavourful twist.


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.
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.


Very Soft butter
100 g
100 g
Egg yolk
Black peppercorns
Ground coriander Seeds
Wheat flour
75 g
Potato starch
4 tbsp
Tsp Finely Grated Organic orange Peel