This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Preheat oven to 180C. Line 2 baking trays. Beat together butter and sugar until light and creamy. Add flour and spices and mix till crumbly. Add enough water to combine and make a smooth dough. Wrap dough in plastic wrap and chill in fridge for 15 minutes.
To roll the dough lay it out between 2 sheets of baking paper. Roll to under 5mm thick, cut into shapes and place on baking trays. Decorate with nuts if you wish. Bake for 10-12 minutes until cooked and browned on the edges.
I liked these cookies but I prefer a good gingernut or gingerperson.