Dried Fruit Cookie Recipes - Polish Breakfast Cookies

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 1/3 cup/70 g + 1 tbsp granulated sugar

• 1/2 cup/125 ml heavy/double cream

• 1 large egg, lightly beaten

• 3 tbsp sweet white wine, such as Sauternes

• 1 tsp finely chopped mixed candied peel

• 1/3 cup/40 g finely chopped almonds

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Method:

1. Preheat the oven to 400°F/200°C/gas 6. Butter a cookie sheet. Sift the flour and salt into a large bowl.

2. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in 1/3 cup (70 g) of sugar and make a well in the center.

3. Mix in the cream, egg, 2 tablespoons of the wine, and the candied peel to form a smooth dough.

4. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

5. Roll out the dough on a lightly floured surface to a large rectangle with a thickness of 1/4 inch (5 mm).

6. Use a rolling pin to transfer the dough to the prepared cookie sheet. Brush the remaining 1 tablespoon of wine over the dough.

7. Sprinkle with the remaining sugar and almonds. Bake for 12-15 minutes, or until just golden. Cut into 2-inch (5-cm) triangles.

8. Bake for 3-5 minutes more, or until firm to the touch and golden brown. Cool completely on the cookie sheet.