Beautiful and delicate biscuits.

INGREDIENTS

  • 400g cake flour (see Cook’s note 1)
  • 2 teaspoons cream of tartar
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 160g granulated sugar
  • 250g butter, room temperature
  • 1 egg

Topping

  • 50g granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 5 tablespoons rainbow sugar (see Cook’s note 2)

METHOD

  1. Sift the flour, cream of tartar, bicarbonate of soda, salt and sugar together.
  2. Rub in the butter, then add the egg and bring together to form a dough. Rest in the fridge for 30 minutes.
  3. Measure 1 tablespoon pieces of dough and roll them into balls. Place the balls of cookie dough on a Le Creuset Rectangular Baking Sheet and flatten them slightly.
  4. Mix the granulated sugar and the spices.
  5. Sprinkle the spiced sugar on top of the biscuits and then top with a little rainbow sugar.
  6. Bake at 180°C/160°C fan/Gas Mark 4 for 10 minutes or until golden brown.
  7. Allow to cool before serving.

Cook’s notes

  1. Cake flour is a specialist flour, ground finely for baking.  Alternatively, plain flour can be used in its place
  2. Rainbow sugar is available from specialist baking suppliers.  Alternatively, substitute your own choice of decoration