This recipe is best with
Recipe Ingredient
- 1 tbsp chilli powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 150g plain flour
- 50g self-raising flour
- 15g caraway seeds
- 75g castor sugar
- 150g butter, diced
- 1 egg yolk
- 1 tbsp water
- Glaze
- 1 egg white, lightly beaten
- Topping
- 10g extra caraway seeds
Instructions
- Sift both types of flour into a mixing bowl. Add in chilli powder, pepper, salt, caraway seeds and castor sugar to mix.
- Rub in diced butter, then stir in egg yolk and water to form a smooth dough. If the dough is too soft, wrap with cling film wrap and chill in the refrigerator for 15-20 minutes.
- Roll mixture into cherry-sized balls. Arrange on prepared cookie trays and press lightly with a fork. Brush lightly with beaten egg white and sprinkle with a bit of caraway seeds. Bake in preheated oven at 180°C for 12-15 minutes or until lightly golden brown.
- Transfer onto wire racks to cool.
