Spiced cookie wheels

• butter↗80g g
• light brown soft sugar↗30g g
• caster sugar↗80g g
• double cream↗3 tbsp tbsp
• egg yolk↗1
• lemon↗½

  zested

• orange↗½

  zested

• plain flour↗180g g

  plus extra for dusting

• ground cinnamon↗½ tsp tsp
• ground ginger↗¼ tsp tsp
• ground cardamom↗¼ tsp tsp
• ground coriander seeds↗¼ tsp tsp
• ground cloves↗¼ tsp tsp
• freshly grated nutmeg¼ tsp tsp
• bicarbonate of soda↗½ tsp tsp
• flaked almonds↗about 80g
• milk↗about 2 tbsp
• round 5cm biscuit cutter
• milk↗a glass that’s embossed on the base

Step-by-step instructions

1. 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. 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. 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. 4

   Bake for 10-12 mins until golden brown, then leave to cool. Will keep in an airtight container for up to three days. Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.