Cinnamon and Spice Cookies

Like many people in recent years I have cut down on my sugar intake and a lot of the things I make these days are either sugar free or no added sugar, so then when I eat a biscuit or dessert on the odd occasion they taste overly sweet to my pallet. You can’t always be good though can you, and sometimes you want a little treat? The addition of spices to this biscuit recipe balance out the sweetness and they make a lovely gluten free Easter or Christmas treat.

Ingredients:

115g butter, chopped
75g caster sugar, plus extra for sprinkling
1 egg, separated
200g plain Gluten Free flour
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon
50g currants
15ml chopped mixed peel
60ml milk

Method:

• Preheat oven to 200°C.  Lightly grease two baking sheets. Beat together the butter and sugar, then beat in the egg yolk.
• Sift the flour and spices over the egg mixture, then fold in with the currants and peel, adding sufficient milk to mix to a fairly soft dough.
• Turn the dough on to a floured surface, knead lightly until just smooth, then roll out using a floured rolling pin, to about 5mm thick. Cut the dough into rounds using a 5cm fluted biscuit cutter. Transfer the rounds to the prepared baking sheets and bake for 10 minutes.
• Beat the egg white, then brush over the biscuits. Sprinkle with caster sugar and return to the oven for a further 10 minutes, until golden. Transfer to a wire rack to cool.