Moravian almond wafers
Cinnamon, ginger, nutmeg and cloves all wrapped up to become crispy deliciousness.
- 250g unsalted butter, softened
- 350g dark brown sugar
- ¼ cup molasses
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground white pepper
- 2 eggs
- 600g plain flour
- ¼ cup sliced almonds
1 Preheat oven to 170°C. Combine the butter, sugar, molasses and spices in the bowl of an electric mixer and beat for 5 minutes, until very light and creamy. Add the eggs and beat until smooth.
2 Fold in the flour gently, then press into a lined small (1L) loaf pan and freeze for 1 hour until firm. Slice the bars in half, lengthways, so that the cross section is that of a small biscuit.
3 Slice the bars with a sharp knife 2mm thick, then arrange on lined baking trays. Top each with several sliced almonds, then bake for 15-18 minutes until deep golden and crisp. Cool completely on a wire rack before serving.
COOK’S TIP: Brown sugar is sold in two varieties, light and dark. Use dark brown sugar for this recipe – it has a stronger flavour and creates a softer textured biscuit.