A simple biscuit recipe spiked with a generous dose of ground nutmeg for a warming and more-ish afternoon treat. The biscuits are buttery and literally melt in your mouth.
- 250g butter, softened
- 1/2 teaspoon ground nutmeg
- 1/2 cup pure icing sugar, sifted
- 1/4 teaspoon cornflour
- 1 egg yolk
- 2 cups plain flour, sifted
- Preheat oven to 180C. Line two cookie sheets with baking paper.
- In a large bowl beat butter, sugar, nutmeg and egg yolk for a few minutes until light and fluffy. Add cornflour and plain flour. Using your hands mix it gently until the dough just comes together.
- Chill the dough for 15 minutes. This will make it easier to handle. Roll dough into rounds the size of a cherry tomato. Place on prepared sheets leaving a 5cm gap between rounds.
- Bake in preheated oven for 12 to 15 minutes until the bottom of the cookies is browned and the cookies are golden and cooked.
- Remove from the oven, cool completely on trays and store in an air-tight container for up to 2 days (a week in the fridge).