These crisp Belgian cookies are redolent of autumnal spices and are as delicious with a glass of brandy as they are with a cup of tea. The dough can be kept in the freezer and sliced and the cookies can be baked as needed.
Beat the sugar and butter together until smooth. Stir in the cream cracker crumbs, ground almonds and water,
then add the flour, spices and baking soda. Mix to a smooth dough, then wrap in greaseproof paper and shape into a log 7cm or 8cm wide. Chill overnight in the fridge.
When you’re ready to bake, preheat the oven to 180°C/gas mark 4. Line two baking trays with non-stick baking paper.
Cut the dough into 5mm-thick slices and put on the lined
trays. Use a wet fork to make grooves on the surface. Bake in the oven for 15 minutes, until the biscuits are just starting to colour at the edges. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.