2 star anise, ground in a coffee grinder or pestle and mortar
200g Meridian almond butter
325g self raising flour
125g caster sugar
100g dried cranberries
2 egg yolks, beaten
1 Heat the oven to 180C/ 160C fan/Gas 4. Grind the star anise to a powder. Put the almond butter, flour and anise powder into a food processor and whizz for a minute to form breadcrumbs. Tip into a bowl and stir through the sugar and cranberries.
2 In a small bowl beat the egg yolks with 3tbsp water then tip into the biscuit crumb. Mix to a dough. This is quite crumbly dough so you’ll need to get your hands into the bowl to bring it all together.
3 Roll out onto a floured surface to approximately ½ cm thick then cut into 20 biscuits. Lay onto greased baking sheets and bake for 20mins until they are light brown.
4 Remove from the oven, transfer to a cooking rack then dust with icing sugar. Keep in an airtight tin for up to 2 weeks.
Cook’s tip - the biscuit dough is quite crumbly when rolled but don’t worry if it breaks, just press and prod it back together.
Recipe courtesy of Meridians
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