A

recipe

Sweet, satisfying and utterly irresistible

Nutmeg sugar cookies

Ingredients• 125g butter• 250g sugar• 125ml sour cream• 2 eggs• 550g plain flour• 1 ½ tsp baking powder• 1 tsp vanilla essence• pinch salt• 1 tsp freshly grated nutmeg• ½ tsp ground ginger– – – – – – – – – – – – – – – – – – – – – –Now, I am a bit lazy and often start on recipes before I’ve read them through. I am SURE you don’t do that, but just in case you do: these need to be chilled in the fridge for a good couple of hours before you bake them so they don’t fall apart! So make sure you have set aside some time.

Beat butter and sugar together. Add eggs, sour cream, vanilla essence.

Mix all dry ingredients together (using

¾ of the nutmeg), then slowly add the dry mix to the wet, stir in, and put in the fridge for three hours. YES THREE HOURS!

Okay, we’re back. Now pre-heat the oven to 180c/gas mark 4 and roll out the mix (or, if you’re rubbish at rolling like me, pull off bits and squash down). Mix ¼ tsp of nutmeg and 100g of sugar on a plate. Then grease the bottom of a glass and dip in the nutmeg/sugar mix, then squash down on top of the cookie mix to make a cookie. (You can also use a cutter shape of course – I like stars – but it’s harder to get the nutmeg/sugar mix on top).

Bake for 8 minutes, or until edges are slightly browned. Or, if you’re like me, a bit less because I like them soft and a bit mushy on the inside.

Jenny. Xxx

How to make

Nutmeg sugar cookies

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