Description
Delicious cookies with candied kumquats on top – maybe your new sweet summer treat?
Ingredients
Scale
For the cookies
- 1/2 cup (120g) butter, at room temperature
- 1/3 cup (40g) confectioners’ sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- pinch of ground anise, cloves and ginger
For the candied kumquats
- 5.3 oz. (150g) kumquats
- 1/2 cup (100g) sugar
- 1/4 cup (60ml) water
Instructions
- Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the egg yolk and vanilla extract and mix until well combined. Mix the flour with salt, cinnamon and the three spices and add to the bowl, mix until just combined. Form into a log, wrap in plastic wrap and place in the fridge for at least 1 hour.
- While the dough is cooling, line a wooden board with baking parchment and set aside. Wash the kumquats with hot water, dry and cut into slices – remove any seeds. Add the sugar and water to a saucepan and bring to a boil. When the sugar has dissolved, add the kumquat slices, reduce the heat and let simmer for about 15 minutes – the kumquat slices will look a bit translucent and the sugar water should be like a slightly thickened syrup. Use a fork get the slices out of the syrup, let drain and place with space in between on the prepared board. Let cool down.
- Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside. Cut the dough log into not too thick slices and place with enough space in between on the baking sheet. Place a slice of candied kumquat on each cookie and bake for 18-20 minutes until the edges of the cookies start to brown a bit. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack ad let cool down completely.
Notes
- Enjoy baking!