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Author Notes: These generously spiced, buttery cookies are just perfection dipped into coffee. You can make them any shape you like, but the diamonds are super easy to prepare. I like to make plenty of this dough and freeze it, ready to cut up and bake whenever I'm in need of cookies! —Jordan Rondel, The Caker
Makes about 18
- 120 grams butter, softened
- 50 grams icing sugar
- 150 grams plain flour or spelt flour
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 2 tablespoons coconut sugar or Demerara sugar for sprinkling
- A few pinches sea salt for sprinkling
- In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
- Add the flour and spices and combine, being careful not to over-mix. Mix it just enough for a dough to form. It should be soft, but not sticky.
- Lay a length of plastic wrap on the bench, and place the cookie dough on top. Place another length of plastic wrap over the dough, then roll it out with a rolling pin until 1/2cm thick. Try to make a square or rectangle shape.
- Place the flat sheet of cookie dough on a baking tray and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.
- Unwrap the chilled dough and place on a chopping board. Using a sharp knife cut it into diamonds, and place each one on the lined tray. Sprinkle with sugar and sea salt.
- Bake for approximately 15 minutes or until lightly golden.
- Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack. Store in a cool, dry place in an airtight container or cookie jar for up to a week.