These biscuits are great to nibble on during the festive season, but I can also imagine them as a yummy wintery treat because of the spices. I often make them as gifts wrapped in a cellophane bag or put into a pretty bottle. They last about a week in an airtight container. The recipe, which is easy to double if you want to make bigger quantities, comes from Meryl's School of Cooking in South Africa.
Preparation Time: About 15 minutes
Cooking Time: 10 to 12 minutes per tray
Makes: About 48 biscuits depending on the size
Ingredients 125g butter
1 and 1/4 cups brown sugar
1 and 3/4 cups flour
2 tsp baking powder
3/4 tsp bicarbonate of soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup almond flakes or slivers
Extra almond flakes or slivers
Beat together the butter and brown sugar until smooth and creamy.
Add the egg and mix well.
Add all the dry ingredients, ending with the 1/2 cup of nuts.
Mix until you have a dough.
Roll spoonfuls of the mixture into small balls -- they do spread, and the ball size determines the size of the biscuits.
Put the balls a few centimeters apart on a prepared baking tray. (I just use baking paper.)
Push a flaked almond piece on top of each ball and press down slightly to flatten the dough a little.
Bake for 10 to 12 minutes at 180°C until they are slightly browned.
Cool on a baking tray.
Enjoy them yourself, or package them and give as a gift to someone special.