Ingredients

Method

• 345 g butter, cubed
• 100 g brown sugar
• 220 g cake flour
• 1/2 t bicarbonate of soda
• 1/4 cup milk
• 2 t ground cinnamon
• 1/4 t white pepper
• 1/4 t salt
• 1/2 t ground nutmeg
• 1/2 t ground cloves
• 1/4 t ground ginger
• 50 g whole almonds (unpeeled)
• 100 g whole blanched almonds
• 50 g flaked almonds

Method

Ingredients

1. Preheat the oven to 180°C and line a 30 x 25 cm baking tray with baking paper.
2. Cream the butter and sugar until light and fluffy, then add the milk and dry ingredients, except the almonds. Bring together to form a dough.
3. Roll out between two pieces of baking paper to a thickness of 1⁄2 cm.
4. Decorate with almonds and bake for 30–45 minutes. The cookie should be golden brown and crispy when cooled.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom