Yummy festively spiced butter spritz cookies or biscuits. Spritz cookie is a cookie press dough but very buttery in taste, the crumbly soft textured type biscuit.
Spritzgebeck meaning squirt ( A German Christmas biscuit/cookie) is made with flour, butter, sugar and eggs. So these squirt cookies basically means the dough can be squirted through patterned holes ( a cookie press) now known as Spritz cookies.
I’ve had my Pamperchef Cookie press in my cupboard for year, struggling to get any recipe to work until now, the big trick is having a cold cookie sheet or baking tray, literally cold as in put in the fridge for 15 minutes before pressing out the cookies. This does make the process a little harder when you want to bake a big batch. My other tip is not to chill the dough.
Most spritz cookies are made with eggs, however this is a lovely eggless recipe which was given to me by a very good friend, which I did adapt to make them easier to press out using the cookie press.
These cookies/biscuits make perfect gifts for Christmas or Diwali as the spiced flavours gives that lovely festive feel to them.
250g Soften Butter
250g Caster Sugar
500g Plain Flour
1/2 Tsp Baking Soda
1 Tsp Ground Cardamom
1/2 Tsp Ground Nutmeg
1/4 Tsp Ground Cinnamon
Cream together butter and sugar using a paddle attachment.
Add milk, plain flour and baking soda to the creamed sugar butter mixture.
Add ground cardamon nutmeg and cinnamon to the mixing bowl.
Mix well to make a soft dough, do not over mix.
Fill up a cookie press with the soft dough then on a cold baking tray, press out the cookies leaving a little space between each cookie.
Ensure the cookie tray is cold to help the cookie dough to stick to the tray.
Bake in the oven for 9-11 minutes at 170c, keep an eye on the cookies as the can burn very quickly.