Prep 10 mins
Cook 15 mins
Lovely with tea or coffee.
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 cup brown sugar
- 4 ounces chopped almonds
- 1⁄2 cup chilled butter, cut into small pieces
- 2 eggs, lightly beaten
- 1⁄4 cup port wine or 1⁄4 cup sherry wine
- 1 egg white, beaten
- Combine the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
- Add the butter and cut into the flour mixture.
- Add the beaten eggs and red wine and mix dough together vigorously until it can be formed into a ball.
- Preheat oven to 350°F.
- On a lightly floured surface, roll the dough into a rough circle about 1/4" thick.
- With a cookie cutter, cut the dough into 2-inch rounds.
- Arrange the rounds about 1 inch apart on a buttered cookie sheet.
- Continue cutting cookies, then brush each gently with the egg white.
- Bake for 15 minutes, until golden brown.
- Remove to a rack to cool completely.
I just have to say that this is one of the best tasting biscuits I have ever tasted in my life no lie. I brought this into my A.P Human Geography class, on food heritage day. My teacher and my fellow 9th grade peeps, enjoyed them so much they want me to make them again. It was so easy to make and worth the little effort you have to put into them.
These are great traditional coockies. I found them easy to make and taste like old fashioned soet coockies should,they are delicious.and sends me down memory lane!