Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
200gr chestnut flour
100gr white pastry flour
1/4tsp ground ginger
1/2tsp ground cinnamon
1/4tsp baking powder
100ml double cream
Using a stand mixer, beat sugar in double cream together to smooth consisteny. In a separate mixing bowl, stir together flours, spices and baking powder. Then add the dry ingredients to the cream and sugar mix well in a stand mixer until you get uniform crumbly paste. While the mixer is running, slowly add milk, tablespoon at a time to make a firm but supple dough. Divide the dough into two equal pieces and shape each in a cylinder about 2 inches in diameter. Cover and refrigerate for 2 hours or overnight. Remove the dough from the fridge, slice it into cookies about 1/4 inch think and place on a baking sheet. Bake at 180 degrees for about 12-15 minutes until golden brown. With a spatula, remove immediately and cool on a wire rack. Cover tightly and store in a cool dry place.
Added by: Polina Vytnova
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.