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Brit trip # 3 - Somerset shortbreads

And presto, a small shortbread cookie recipe of spicy & Somerset because the chimneys still smoke everywhere and it smells good fire wood.

For 40 sandy biscuits
120 g soft butter (not melted above)
90 g brown sugar 1 egg
(white and Yellow separated)
200 g flour
1 / 2 teaspoon (1 / 2 tsp) baking
1 / 2 teaspoon (1 / 2 Tsp) of Mix gingerbread Espig (cinnamon, anise, ginger, cloves)
1 / 2 teaspoon (1 / 2 tsp) ground cinnamon
1 / 4 teaspoon (tsp) nutmeg powder

2 or 3 tbsp (2 or 3 Tbsp) milk if necessary
grated zest of an orange bio
50 g golden raisins
powdered sugar for decoration

Preheat oven to 180 ° C.

In a large bowl, beat sugar and butter with an electric whisk. Continue until frothy, add the egg yolk and continue beating until the batter is well blended. Sift flour, baking soda and spices before adding them at once to mix butter-sugar-egg. Beat until all the flour is incorporated. Add a little milk if the dough seems too dry. Finally, mix the orange zest and raisins. Knead and shape into a ball with the dough.

On a lightly floured surface, roll the dough (5mm thick) and cut the shortbread cookie with a piece of 5 cm in diameter. Place on baking sheet covered with parchment paper and cook for 8 minutes to heat ventilation. It should just begin to brown.

Remove from oven and brush generously with egg white cookies with a brush. Immediately sprinkle with sugar and cook for another 5-6 minutes until the glaze caramelized slightly (careful, do not under any circumstances leave the cookies eyes ... it burns quickly).

Let cool before handling. Plug the kettle to wait ... a little.