(from a cookbook in the cupboard. Submitted by Aiko)



    A bit out of season now, but good nevertheless. They’re not too sweet, have a good short texture, and are full ofa aromatic spices.  (Sir Oliver: see the Spice Encyclopedia)

They’re easy to make and send well as gifts, too.

(makes alot…that’s all I can say. The original recipe says to make them each half an inch large and it will make 250)


  • 1 1/4 cup of all-purpose flour. (you can use 1/4 whole wheat if desired)
  • 1/4 cup of packed brown sugar
  • 1/2 teaspoon of aniseed, crushed. (We used crushed star anise)
  • 1/2 tsp. of ground cinnamon.
  • 1/6 tsp. ground cloves
  • 1/8 tsp. of ground cardamom. (this really is optional as cardamom is a like it or hate it spice)
  • 1/2 tsp. of grated ginger
  • 1/2 cup of margarine or butter. (not soft margarine. Have it in the fridge first.)
  • you may or may not need a little water


  1. Mix the flour, sugar and spices in a bowl. If the butter is unsalted you may want to add a pinch of salt.
  2. Add the margarine or butter and work into the dry ingredients with your fingers. If it doesn’t combine properly, as in if it’s too crumbly, add a teaspoon or two of water.


  3. Once combined well, divide the dough into six portions. Roll each portion out into a ropelike. Cut cookies the size you like and line on a baking tray.


  4. Bake in a 170 C oven for five-ten minutes. you’ll need to adjust cooking time according to how small you cut the cookies.  (good with tea or coffee)