Nutmeg Biscuits

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    Nutmeg Biscuits

    Nutmeg Biscuits

    (29)
    32min


    28 people made this

    These delightful German nutmeg biscuits are soft and cake like in texture. They're very quick and easy to make and will definitely become a favourite.

    Ingredients
    Serves: 48 

    • 125g copha
    • 1/4 teaspoon salt
    • 1/2 teaspoon lemon zest
    • 1/2 teaspoon ground nutmeg
    • 1 cup (220g) white sugar
    • 2 eggs, beaten
    • 2 tablespoons milk
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1/2 tablespoon bicarb soda

    Directions
    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 190 degrees C. Line baking trays with baking paper.
    2. In a large bowl blend the copha, salt, lemon zest and nutmeg together. Add the sugar and beat well. Beat in the eggs and milk and mix until well combined.
    3. Sift flour, baking powder and bicarb soda together. Add to the copha mixture and blend until combined.
    4. Drop dough by teaspoonfuls onto the baking trays and flatten with a glass. Sprinkle tops with sugar. Bake for 8 to 12 minutes. Enjoy!
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    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (29)

    by
    19

    Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall, a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes.  -  09 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    6

    This recipe makes a very cake like cookie. Be careful to take out when the tops are just beginning to lose their glisten. Made 24 2-1/2 inch round cookies when using heaping teaspoon full of dough.  -  02 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    6

    I think this is a great basic recipe. The dough was very manageable. I excluded Lemon Zest or Nugmeg, but added Caramon.  -  29 Jan 2005  (Review from Allrecipes USA and Canada)

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