• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 tbsp chilli powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 150g plain flour
  • 50g self-raising flour
  • 15g caraway seeds
  • 75g castor sugar
  • 150g butter, diced
  • 1 egg yolk
  • 1 tbsp water
  • Glaze
  • 1 egg white, lightly beaten
  • Topping
  • 10g extra caraway seeds


  1. Sift both types of flour into a mixing bowl. Add in chilli powder, pepper, salt, caraway seeds and castor sugar to mix.
  2. Rub in diced butter, then stir in egg yolk and water to form a smooth dough. If the dough is too soft, wrap with cling film wrap and chill in the refrigerator for 15-20 minutes.
  3. Roll mixture into cherry-sized balls. Arrange on prepared cookie trays and press lightly with a fork. Brush lightly with beaten egg white and sprinkle with a bit of caraway seeds. Bake in preheated oven at 180°C for 12-15 minutes or until lightly golden brown.
  4. Transfer onto wire racks to cool.
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