English Cookies
Decorative English-style biscuits, served with tea or coffee, with a crisp texture.
Ingredients
semolina or rice flour (note: baby rice cereal can be used as substitute)
50 g
almond flour
120 g
powdered sugar
120 g
ground cinnamon
1/4 tsp
egg white
1
glacé cherries or almonds (halved, for decoration)
to taste
apricot jam
50 g
Instructions
1
Step 1
Sprinkle the semolina or rice flour onto two baking trays. Sift the almond flour, powdered sugar, and cinnamon into a bowl. Add the egg white and mix until a firm dough forms.
2
Step 2
Spoon the dough into a piping bag fitted with a large star tip. Pipe 3 cm-wide rosettes or 3 cm-long iris shapes onto the baking trays. Place half a cherry or almond in the center of each cookie as decoration. Leave uncovered overnight to dry out.
3
Step 3
Preheat the oven to 240°C. Bake for 8 to 10 minutes, or until the edges are golden.
4
Step 4
Heat the apricot jam with 1 tbsp of water in a small saucepan, stirring until melted. Strain and brush over the surface of the cookies.
