Lea Hogg

You do need the right cutters for these cookies but I think they are such a good idea, just to serve something different :). You can also cut out an incision in the dough before baking to accommodate for the cookies to hang on the rim of your mug. I these are cookies, I wanted a cakey cookie texture and used self raising flour instead of all purpose. The slighted roasted taste of the balanced almonds is delicious .

You will need :

1 cup butter softened
1 cup sugar
2 cups self raising flour
Grated zest of 1/4 lemon
Blanched almonds for the top
Water to bind the dough

In a bowl place the sifted flour and butter. Rub in until it resembles fine breadcrumbs. Add the sugar, lemon zest and mix. Add enough water, 3 spoonfuls at a time until the dough comes together and it is a good consistency.

Keep in the fridge for half an hour. Roll out on a floured surface. Cut out the cookies and press the almonds into the surface. Bake at 170 C for 20 minutes or until the surface starts to turn a golden brown. Do not overlook as you want a soft interior.

Push the cookies out of the moulds once they have cooled down. Serve.