Women's Weekly Food

SPICED WREATHSPREP + COOK TIME1 HOUR (+ REFRIGERATION& COOLING) MAKES 40125g butter, softened½ cup (110g) firmly packedlight brown sugar½ cup (125ml) treacle1 egg, separated2 cups(300g) plain flour½ cup (75g) self−raising flour1 teaspoon bicarbonate of soda2 teaspoons ground ginger1 teaspoon ground cinnamon¼ teaspoon ground cardamom2 tablespoons raw sugar⅓ cup (25g) flaked almonds1 Preheat oven to180°C/160°C fan.Line two oven trays with baking paper.2 Beat butter, brown sugar, treacleand egg yolk in a small bowl with anelectric mixer until pale and creamy.Transfer to a large bowl. Stir in siftedflours, soda and spices. Turn doughout onto a floured surface. Kneaduntil smooth. Cover with plastic wrapand refrigerate for 30 minutes.3 Divide dough into two portions.Roll each portion separately on alightly floured surface until 4mmthick. Cut out rounds using a 7cmfluted cutter. Use a 3cm fluted cutterto cut an inner circle from each disc.Transfer to trays. Brush tops ofdough with lightly beaten egg white.Sprinkle half the biscuits with rawsugar and decorate the remainingbiscuits with nuts (as shown). Bakefor 10 minutes or until brownedlightly. Stand for 5 minutes, thentransfer to wire racks to cool.Top ti pStore biscuits in anairtight container forup to 2 weeks.