Ingredients:
- 2 cups all purpose flour
- 40ml (4 tbsp) corn starch
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 tsp almond essence
- 1 large egg
- Zest of a whole orange
- 1/4 cup chopped almonds
- 15 ml poppyseeds
Passion Fruit Royal Icing:
- 10 ml passion fruit pulp strained
- 1 cup icing sugar
- 1 egg white
With an electric beater, whisk the egg whites until it is frothy and white, then add the icing sugar bit by bit, continuously whisking slowly. Before adding the last batch of icing sugar add the passionfruit juice, then the remainder of the icing sugar, whisking until the icing is glossy and thick.
Steps:
Sift the flour, corn starch and salt and mix together.
In a separate bowl, cream together the sugar, orange zest and butter until pale in colour, add the egg and whisk until well incorporated.
To the butter mixture, add the almonds, poppyseeds and flour mix. Mix just until it forms a dough. It is a crumbly dough, so if you are struggling to get the dough to come together – you can add a teaspoon of water. Since it is a crumbly dough, it can be difficult to roll the dough out once it’s hardened, so instead you could put balls of dough into a silicon muffin tray then press them down with the bottom of glass to flatten them neatly. Place the muffin tray with the cookie dough in the fridge or freezer for at least an hour. Remove the muffin tray from the fridge or freezer and remove the chilled rounds of cookie dough from the tray. Place the cookie dough onto a parchment lined baking tray and bake for 12 minutes at 190°C.
Once the cookies have cooled completely, spread the royal icing on each cookie and garnish with whatever you please, then leave it for at least an hour until the royal icing has set hard.
Enjoy!
A TASTE OF ME 