Spiced cookies
Peppercorns and coriander seeds give a nice flavourful twist.
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Ingredients
|
Very Soft butter
|
100 g |
|---|---|
|
Sugar
|
100 g |
|
Egg yolk
|
1 |
|
Black peppercorns
|
5 |
|
Ground coriander Seeds
|
|
|
Wheat flour
|
75 g |
|
Potato starch
|
4 tbsp |
|
Tsp Finely Grated Organic orange Peel
|
1 |
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
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.
