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Clementine spiced cookies
Recipe adapted from: Clementine spiced cookies
Ingredients
slightly adapted from Annie Rigg's breathtakingly beautiful book
1 cup + 1 tablespoon (150g) all purpose flour
¼ cup (25g) almond meal
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
pinch of freshly ground nutmeg
pinch of salt
finely grated zest of 2 clementines
¼ cup (50g) granulated sugar
½ cup (113g/1 stick) unsalted butter, room temperature
1 tablespoon honey
½ teaspoon vanilla extract
2-3 pieces of crystallized ginger, cut into small dice
Instructions
In a medium bowl, whisk together flour, almond meal, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
Put zest and sugar to the bowl of an electric mixer and rub them together with your fingertips until sugar is fragrant. Add the butter and using the mixer beat ingredients together until creamy and light in color. Beat in the honey and vanilla. Turn off the mixer and mix in the dry ingredients using a rubber spatula just until a dough forms – do not overmix.
Place the dough on a large piece of parchment paper; shape into a log. Fold parchment over dough; using a ruler, roll and press into a 3.5cm (1.4in) log – like Martha does here. Wrap in parchment. Chill in the fridge until very firm, about 4 hours or overnight.
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap the dough log and cut into 5mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Gently press a piece of crystallized ginger in the center of each cookie. Bake until golden brown around the edges, 10-12 minutes. Cool on the sheets for 5 minutes, then carefully slide the paper with the cookies onto a wire rack and cool completely.
Makes about 30
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