This is a seasonal take on a basic sugar cookie recipe. If you really don’t like one particular spice, just leave it out and make up the weight with something you prefer. If you don’t have cookie cutters, roll the dough into a log and wrap in clingfilm then slice into 1/2 cm rounds when chilled.

Method:

• Line a baking sheet with a layer of baking parchment, then put the baking sheet into the fridge to cool.
• Sift the flour, spices and salt into a medium mixing bowl and give it all a good stir with a balloon whisk to combine.
• Place the butter in a bowl of a stand mixer with both the sugars and cream well until light and fluffy.
• Scrape down the sides of the bowl and add the flour mixture and beat on low to combine.
• It will look dry and not hold together too well. Scrape the sides down and add half the milk or cream to bring it together stopping when it starts to clump. Add the rest of the milk or cream if necessary.
• Squeeze the dough together into a flat disc and wrap and chill for 20 minutes or into a log if you do not have cutters.
• Roll the dough out between two sheets of parchment and cut out your cookies. Put the cookies onto the chilled baking sheet and put it back into the fridge. Cold cookies keep their shape and will not spread and ruin all your hard work.
• Heat the oven to 140°C and bake the chilled cookies for approximately 14 -18 minutes or until the edges are golden and the bottoms are dry.
• Leave to cool on the sheet for 10 minutes then cool completely on a wire rack.

Louismann