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Preparation Time : 0
Cook Time : 0
Total Time : 0
Serves 10 serving
Unsalted butter175 grams
Granulated Sugar160 grams
Egg yolk3 numbers
All purpose flour450 grams
Mixed Spice1 tsp
Dried cranberry/Currant100 grams
Milk1/3 - 1/2 cup
Pre-heat oven to 375F.
Make sure that butter is in room temperature. Cut butter into cubes so that it would be easy to beat it. Using electric/stand mixer, beat butter in large bowl until fluffy.
Powder sugar and beat until blended.
Beat in egg yolks.
Sift the flour into another bowl with the mixed spice and then add them part by part to the above mixture. Mix well after each addition.
Add enough milk to make it a soft dough.
Roll the dough out and cut out little cakes with a biscuit cutter. Set them on baking sheet. You can space them closely, they do not spread.
Mark each cake with a cross and decorate dried cranberry / currant on the cross.
Bake it for 10 to 15 minutes or until golden brown.
Cool on a wire rack and the store in an airtight tin for up to 5 days.
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