Spiced cookie wheels

Treat Christmas visitors to these gorgeous spiced cookie wheels with lemon and orange flavours. Make a batch to freeze before the busy festive season

  • Prep:20 mins
    Cook:10 mins
    plus 1 hr chilling
  • Easy

Nutrition per serving

  • kcal 91
  • fat 6g
  • saturates 3g
  • carbs 9g
  • sugars 4g
  • fibre 0g
  • protein 1g
  • salt 0.1g


  • 80g butter
  • 30g light brown soft sugar
  • 80g caster sugar
  • 3 tbsp double cream
  • 1 egg yolk
  • ½ lemon, zested
  • ½ orange, zested
  • 180g plain flour, plus extra for dusting
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground coriander seeds
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • ½ tsp bicarbonate of soda
  • about 80g flaked almonds
  • about 2 tbsp milk


  1. Beat the butter and sugars together in a bowl until pale. Add the cream, egg yolk and zests, and mix together. Mix the flour with the spices, bicarb and a pinch of salt, then add to the butter mixture. Bring together with your hands. Wrap and chill for at least 1 hr. 

  2. Line a large baking sheet with baking parchment. On a floured surface, roll out the dough to a thickness of about 2mm. Cut cookies out of the dough using a round cutter and press patterns into the rounds with the base of the glass.

  3. Put the almonds on a plate, brush the underside of the biscuits with milk and dunk into the almonds to coat. Put the biscuits almond-side down on the parchment. If the dough has softened, put in the fridge for 30 mins before baking. Heat the oven to 180C/160C fan/gas 4.

  4. Bake for 10-12 mins until golden brown, then leave to cool. Will keep in an airtight container for up to three days.Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

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