Spiced mini cookies
As a result of diligently following the chef’s recipe for the Pineapple upside-down cake, I was left with a good dollop of the butter and sugar mixture that I didn’t want to put back in the fridge. Here’s what it ended up as:
Spiced mini cookies with candied peel
These turned out slightly chewy (maybe because I used whole wheat flour), but they’re really perfect for tea-time or any time!
This is an estimate of the quantities; but given that the dough turned out quite forgiving, a little here or there shouldn’t matter.
- 1½ tbsp. unsalted butter, softened
- 1 ½ tbsp. demerara sugar
- a handful of chopped candied peel
- ½ tp. cinnamon powder
- ½ tsp. vanilla essence
- ½ cup all-purpose flour
- 1½ cup (approx.) whole wheat flour
- 1 tsp. baking powder
- 1 egg
- Preheat the oven to about 170 degrees centigrade and line a cookie sheet with parchment.
- Cream the butter and sugar together.
- Add the egg and beat again.
- Throw in the chopped peel, vanilla, and the cinnamon powder and mix.
- Gradually add the baking powder and flours and bind gently.
- Wrap in cling film or store in a zip lock bag in the refrigerator for about half an hour.
- Shape the dough into small balls, about the size of a small lime. Place on the parchment and press down gently with a fork to achieve a nice homely pattern.
- Bake until the bottoms are golden. These don’t spread out much but they do fluff up a bit like nankatai.
- Cool completely on a wire rack before transferring to cookie jar.