• 200g butter, softened
  • 1/2 cup (100g) brown sugar
  • 2 egg yolks
  • 1 2/3 cups (250g) plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 eggwhite
  • 1 tsp brandy
  • 1/2 cup (80g) pure icing sugar
  • Gold cachous, to decorate
  • Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add egg yolks, one at a time, beating well after each addition until just combined. Add flour, cinnamon, cardamom and cloves, and stir to combine.
  • Shape dough into a disc and cover with plastic wrap. Place in the fridge for 1 hour.
  • Preheat oven to 180°C. Line two oven trays with baking paper. Roll out dough between two sheets of plastic wrap to a 5mm-thick disc. (If dough is quite soft refrigerate for 30 minutes.) Use a 7mm-diameter star-shaped cutter to cut out biscuits and place on lined trays. Bake, swapping trays halfway through cooking, for 10-12 minutes or until lightly browned. Remove from oven and set aside on trays for 10 minutes to cool before transferring to wire racks to cool completely.
  • Combine the eggwhite and brandy in a medium bowl. Gradually whisk in enough sifted icing sugar to make a thin glaze. Brush biscuits with glaze, decorate with cachous if desired, then place on a wire rack to set. Store in an airtight container between layers of paper towel.