Spiced cookie wheels

MAKES about 30 PREP 20 mins plus 1 hr chilling COOK 10 mins EASY V G dough only

80g butter

30g light brown soft sugar

80g caster sugar

3 tbsp double cream

1 egg yolk

½ lemon, zested

½ orange, zested

180g plain flour, plus extra for dusting

½ tsp ground cinnamon

¼ tsp each of ground ginger, ground cardamom, ground coriander seeds and ground cloves

¼ tsp freshly grated nutmeg

½ tsp bicarbonate of soda about 80g flaked almonds about 2 tbsp milk

You will need round 5cm biscuit cutter a glass that’s embossed on the base

1 Beat the butter and sugars together in a bowl until pale. Add the cream, egg yolk and zests, and mix together. Mix the flour with the spices, bicarb and a pinch of salt, then add to the butter mixture. Bring together with your hands. Wrap and chill for at least 1 hr. 2 Line a large baking sheet with baking parchment. On a floured surface, roll out the dough to a thickness of about 2mm. Cut cookies out of the dough using a round cutter and press patterns into the rounds with the base of the glass.

3 Put the almonds on a plate, brush the underside of the biscuits with milk and dunk into the almonds to coat. Put the biscuits almond-side down on the parchment. If the dough has softened, put in the fridge for 30 mins before baking. Heat the oven to 180C/160C fan/gas 4.

4 Bake for 10-12 mins until golden brown, then leave to cool. Will keep in an airtight container for up to three days.

PER COOKIE 91 kcals • fat 6g • saturates 3g • carbs 9g • sugars 4g • fibre none • protein 1g • salt 0.1g