Spiced cloud biscuits

Photographer: Emma

Having just returned to Auckland after 2 weeks in Hahei (a beach in the Coromandel which I have been visiting for 20 years) I’ve decided the best way to deal with reality again is to get in the kitchen and bake. Making these cloud cookies took me back to my love of baking after having survived on a diet of sausages in bread with tomato sauce, ham, mussel fritters and ice creams for the past 2 weeks. I am sad the holiday is over but there is a lot to be thankful for and it feels good to share these warming, spicy cookies with my friends.

Simone from our Industrial Design team bought the amazing cloud cutter and kindly lent it to Emma and I for these cookies, but you can use any shaped cutter you like.

INGREDIENTS

Biscuits
1 ½ cups white flour
1 ¼ cups wholemeal flour
1 tsp baking soda
1 tsp ground ginger
¾ tsp cinnamon
1 tsp cardamom
¾ cup butter
1 cup sugar
2 eggs
2 tbsp molasses
excess sugar for sprinkling

Icing
1 cup icing sugar
2 tbsp butter, softened
½ tsp vanilla
Orange zest (optional)

METHOD

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1. Preheat the oven to 180ºC on Bake.
2. Cream the butter and sugar.
3. Beat 2 eggs in a little bowl and mix in the molasses. Add this mixture to the butter and sugar and stir with a wooden spoon to combine.
4. Add the flours, baking soda, ginger, cinnamon and cardamom and mix.
5. Refrigerate the mixture for at least 1 hour.
6. When cold, roll out thinly with a rolling pin and a little flour. Cut out shapes with a cookie cutter and place on a floured baking tray. Sprinkle with a little sugar.
7. Bake for 10 minutes or until just starting to brown. Cool on a wire rack.
8. Cream together to icing sugar, softened butter, vanilla and lemon zest.
9. Once the biscuits are cool, ice and sandwich.

ABOUT

This Blog Is Born Of The Passion Of A Group Of Friends Here At Fisher & Paykel. Ardent Lovers Of Food And Cooking, We Want To Inspire Our Readers, Share Our Recipes And Impart Knowledge.

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