Ingredients
- 150 g softened (grass fed cows) butter
- 180 g dark cane/muscovado sugar
- 1 teaspoon vanilla extract
- 1 egg
- 360 g flour
- 50 g almond flour/meal
- 1 teaspoon baking powder
- ½ teaspoon peppercorns
- ½ teaspoon cloves
- 2 star anise
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Instructions
Preheat the oven to 180°C and a line a baking tray with parchment paper
Place butter, sugar, vanilla and egg in the bowl and whisk until creamy
Add flour, almond flour and baking powder to the egg mixture
Prepare the spice mix by grinding peppercorns, cloves, star anise, cinnamon, ginger, cardamom and nutmeg to a fine powder using an electric coffee grinder or a mortar and pestle
Add the spice mix to the flour in the bowl. Mix well and knead into a dough.
Roll about a tablespoon and half of the cookie dough into a ball and flatten slightly against your palm to form a cookie with a flat base and a rounded top
Place the cookies 4 cm apart on the baking tray
Bake in the preheated oven for 15-17 minutes until golden
Remove from the oven and cool completely on wire racks
