Cream softened butter and sugar until the mixture is a pale white. Add the spice and salt and fold through. Mix in the almond extract and milk a little bit at a time and stir once more.
Sift in the flour and baking powder and mix well until all ingredients are evenly distributed and the dough is quite firm.
With floured hands, shape the mixture into a ball, place it into a reusable ziplock bag or silicone bag, seal and rest it in the fridge for approximately 1 hour.
Take the dough out of the fridge and allow it to come to room temperature before baking. Prepare a work surface and rolling pin by flouring them. Also prepare a baking tray, lined with a baking mat.
Pre-heat oven to 180°C.
Roll the dough out thinly (about 5mm) and press into your chosen mould, ensuring to cut the excess dough off around the edges. Alternatively, cookie cutters and biscuit stamps also work.
Place the biscuits on the prepared baking tray and bake in the oven for 10-15 minutes.
8 Comments
I have not stopped receiving compliments on this recipe. Everybody wants it, loves it and wants more. I’ve made it for 2 years now. This year I had to make 3 batches because of the demand!
So easy to make and the baking aroma in the house was magnificent.
Made these today.
My husband said the house smelled beautiful.
I rolled the dough into balls and pressed each ball with a fork.
Looked and tasted fabulous.
Valentina