Spice cookies

This a very simple and easy festive cookie recipe that, after the festive season, you can make by omitting the spices but adding more vanilla. 


300 g all-purpose flour
120 g powdered sugar (or caster sugar)
pinch of sea salt
1,5 tsp ginger
1,5 tsp cinnamon
1/2 tsp cardamom
10 allspice corns, grind
200 g butter, room temperature
2 egg yolks 


In a bowl, add flour, sugar,  salt, and spices. Add the butter and eggs, and knead just until incorporated and smooth (don’t over-knead, or it will be hard and not flaky). If you feel like the dough is too sticky, you might add some 20-30 more grams of flour, as it depends also on the size of the egg yolks. 

Wrap with cling film and leave to rest in the fridge for 30 minutes.

When the dough has rested, heat the oven to 200° C. Line a pan with baking paper.

Roll out the dough around 5 mm thick. Press out your desired shapes and place them on a pan. Bake them in the oven for around 10-12 minutes until golden. Take out and cool for 5 minutes in the pan. Transfer to wire rack after. Cool completely.