The flavours here are very popular in the Scandinavian countries - it's a sophisticated biscuit. I was surprised that our 8-year-old liked them too; I used decaf coffee to mitigate any caffeine effects!

Makes about 24

2 c flour

1 tbsp ground espresso or 2 tsp instant coffee

2 tsp cinnamon

1/2 tsp cardamom

pinch sea salt

115g butter

1/2 c soft brown sugar

1/4 c sugar (I used coconut)

1 egg

1 1/2 tbsp molasses

1 tsp vanilla extract


1/2 egg white (15g)

3/4 c icing sugar

1 1/2 tsp melted butter

1-2 tsp warm water if needed

In a small bowl whisk together the flour, coffee, spices and salt.

In a large bowl cream the butter and sugars, either by hand or mixer. Beat in egg until fully combined, then add molasses and vanilla. Add in all the dry ingredients and mix until a soft dough forms.

Turn the dough out, shape into a disc and place between 2 sheets of baking paper. Roll out until 5mm thick. Place onto a baking tray and refrigerate for at least 2 hours.

Preheat oven to 180C. Line 2 baking sheets with baking paper, keep these cool if possible.

Remove dough from fridge and cut into 5-6cm rounds and place on your baking trays.

Bake one tray at a time for 11-13 minutes, rotating the tray halfway through. The biscuits should be firm around the edges and softer in the middle. Allow to cool on the tray while you cook the next tray.

Mix glaze ingredients together in a small bowl. Only add water at the end if it's too thick to spread. Once the cookies are fully cooled you can spread on the glaze with a small spatula or butter knife. Or use a pastry brush to brush on like paint, making a crosshatch pattern.