Dried Fruit Cookie Recipes - All Spice Cookies

Ingredients

• 1/4 cups/180 g all-purpose/plain flour

• 1 tsp baking powder

• 1/2 tsp ground allspice

• 1/8 tsp salt

• 6 tbsp butter, softened

• 1/3 cup/70 g + 2 tsp granulated sugar

• 1 large egg, separated

• 1/3 cup/45 g currants

• 1 tbsp finely chopped mixed candied peel

• 1/4 tsp brandy

• 2 tbsp milk or more as needed

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Butter two cookie sheets. Sift the flour, baking powder, allspice, and salt into a medium bowl.

2. Beat the butter and 1/3 cup (70 g) of sugar in a large bowl with an electric mixer at high speed until creamy.

3. Add the egg yolk, beating until just blended. Mix in the dry ingredients, currants, candied peel, and brandy until well blended.

4. Add enough milk to form a soft, but not sticky, dough. Cover with plastic wrap and refrigerate for 30 minutes. Roll out the dough to a thickness of 1/4 inch (5 mm).

5. Use a 2-inch (5-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

6. Use a spatula to transfer the cookies to a cookie sheet, placing them 1 inch (2.5 cm) apart. Prick all over with a fork.

7. Bake, one sheet at a time, for 10 minutes. Beat the egg white lightly in a small bowl.

8. Remove the cookie sheet from the oven and brush the cookies with the beaten egg white. Sprinkle with the remaining sugar.

9. Bake for 5-10 minutes more, or until lightly browned. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.