RECIPE: Adelaide Central Market & Gewürzhaus
With more than 250 single-origin spices, herbs, salts, peppers, teas and sugars from around the world, Gewürzhaus mills over 100 exclusive small-batch blends available as self-scoop as well as pre-filled jars. You’ll find their only SA store at the Adelaide Central Market which is open Tuesday to Saturday.
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 16
Ingredients
- 400g plain flour
- 100g cornflour
- 1 pinch of salt
- 1 tsp baking powder 20g Hot Cross Bun Spice
- 250g butter, softened
- 250g caster sugar
- 2 eggs
For the icing
- 1 egg white
- ¼ tsp of lemon juice
- 1 cup icing sugar, sifted
Directions
- Preheat oven to 180°C (conventional). In one bowl, sift in flour, cornflour, salt, baking powder and spice. Set aside. In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time and mix thoroughly. Add the flour mixture slowly until combined. Shape the mixture with your hands and roll into small logs.
- Place them in an airtight container and let them rest in the fridge for 1 hour.
- Once rested, roll out the dough and cut out small circles with a cookie cutter. Place the cookies 2-3cm apart on an unbuttered baking sheet and bake for 7-10 minutes until slightly browned. Transfer to a wire rack.
- To make the icing, beat the egg white with an electric mixer until soft peaks form in a mixing bowl. Add the lemon juice. Then, start adding the icing sugar gradually, spoon by spoon.
- Keep beating until stiff peaks form. Transfer the mixture to a piping bag and decorate your cookies once they’re completely cooled.
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