• Author: Sneh
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Diet: Vegetarian


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




  1. Preheat oven to 180C. Line two cookie sheets with baking paper.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 12 to 15 minutes until the bottom of the cookies is browned and the cookies are golden and cooked.
  5. 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).

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