Introducing a whole new way to sugar cookie, thanks to one ingredient: ground turmeric. Pair it with butter and sugar, and this often-savory spice not only gets to show off its incredible color, but its delicious flavour too.
If you enjoyed this recipe, we think you should bake some sesame snaps next.
Preheat the oven to 180°C/ 160°C fan/ gas mark 4. Line two baking trays with baking parchment.
Step 2:
In a mixing bowl sift the flour and icing sugar then stir in the caster sugar, spices and nigella seeds.
Step 3:
Add the butter into the dry ingredients and rub together with your fingertips until the mixture resembles fine breadcrumbs. Gently squeeze the mixture together until the cookie dough is formed.
Step 4:
When ready, roll out the dough on a surface lightly dusted with flour to 4mm thickness and cut out 20 rounds using a 7cm round fluted cutter. Transfer the cookies onto the baking sheets slightly spaced apart, and bake for 15-18 minutes until golden. Leave to cool slightly on the trays then transfer to a wire rack to cool completely.
Ingredients
MetricImperial
255gAllinson's Plain White Flour
20gSilver Spoon Icing Sugar
75gSilver Spoon Caster Sugar
1/2 tspGround cinnamon
1/4 tspGround ginger
1/4 tspGround cardamom
1 tspGround Turmeric
Pinch of nutmeg
1 1/2 tspNigella seeds
170gButter (cut into chunks)
Nutritional Information
per 23g
132calEnergy
7.4gFat
4.6gof which Saturates
14gCarbohydrates
4.9gof which Sugars
1.4gProtein
0gSalt
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