Ingredients
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1/2 cup butter, softened
3/4 cup granulated sugar
1 None large egg
1.5 oz candied citrus peel, finely chopped
3 oz currants
2 1/4 cups self-rising flour, sifted
1 tsp pumpkin pie spice
2 tsp milk, plus extra for brushing
2 tbsp ground almonds
3.5 oz marzipan
2 tbsp apricot jam, warmed, strained
Preparation
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Preheat oven to 350\u00b0F. Grease and line 2 baking trays with parchment paper.
Beat butter, sugar and egg until light and fluffy. Stir in citrus peel, currants, flour, spice mix and milk in 2 batches. Roll rounded teaspoons of mixture into balls. Place about 2 inches apart on prepared trays.
Knead ground almonds into marzipan. Roll out to 1/4 inch thick and cut into strips. Brush cookies with a little milk then place marzipan crosses on top, pressing down gently to attach. Bake for 15 mins.
Brush hot cookies with jam then let cool on trays.
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