Provides Vitamin A.
8 tbsp of cold butter
4 tbsp of granulated sugar
30g or roughly 6 tbsp of grounded almonds
Pinch of sea salt
8 tbsp of plain flour plus extra to dust and knead the dough (about 1/2 cup to 1 cup)
4 tbsp of corn flour / cornmeal
Glaze Icing (optional)
1 cup of Confectioner's Sugar
4 to 5 tbsp room temperature drinking water
Edible decorative candies (optional)
Makes 12 to 15 cookies
Preheat oven at 180ºC / 350ºF ( 160ºC if using a fan oven)
Beat together the butter and sugar until fluffy. Add the remaining ingredients and beat until the mixture sticks together and begins to form a ball.
Dust a pastry board with flour, place the dough onto the board, knead gently for 2 minutes to form a smooth dough. Roll the dough out until 1/4 inch thick. Cut into shapes using cookie cutters.
Using a palette knife, transfer the shapes to a greased baking sheet.
Bake in the oven for 15 minutes or until lightly golden. Leave to cool on the tray, then transfer to your plate.
To make the Glaze Icing
Place the confectioner's sugar in to a bowl and add water. Using a spoon, mix together until smooth. Make a runny mixture. Drizzle over cooled down cookies or dip the top side of the cookie. Let the glaze firm up in room temperature.
Original recipe from Annabel Karmel.