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  • 125 g (4 oz) unsalted butter, softened
  • 50 g (2 oz) light brown sugar
  • 1 egg, separated
  • ½ teaspoon ground mixed spice
  • 100 g (3½ oz) plain flour
  • 75 g (3 oz) slivered almonds, crushed
  • 5 tablespoons strawberry or raspberry jam
  • icing sugar, for dusting (optional)

Beat the butter and brown sugar until creamy. Add the egg yolk, ground mixed spice and flour and mix to form a soft dough. Lightly beat the egg white to break it up and tip it on to a plate. Scatter the almonds on a separate plate.

Shape the dough into small balls, 3 cm (1¼ inches) in diameter, and roll them first in the egg white and then in the almonds until well coated.

Place the balls on a greased baking sheet, spaced slightly apart, and flatten slightly. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes, then remove from the oven. Allow to cool a little, then lightly flour your thumb and make a thumbprint in the centre of each cookie. Spoon a little jam into each cavity and return the cookies to the oven for an extra 10 minutes or until pale golden. Transfer to a wire rack to cool.

Dust the edges of the cookies with icing sugar, if liked. They will keep, in an airtight container in a cool place, for a few days.

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