👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.

   💡 Tip: Ensure baking sheets are ready before you start shaping the cookies.
2. 2

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. 3

   Beat in the egg until well combined.

   💡 Tip: Ensure the egg is fully incorporated before adding other ingredients.
4. 4

   In a separate bowl, whisk together the flour, cinnamon, cardamom, cloves, ginger, white pepper, and hartshorn salt (or baking powder).

   💡 Tip: Mixing the dry ingredients separately ensures even distribution of spices.
5. 5

   Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the heavy cream and mix until a firm dough forms.

   💡 Tip: Do not overmix the dough; it should be firm but pliable.
6. 6

   Divide the dough into 4-6 portions. On a lightly floured surface, roll each portion into a long, finger-thick sausage.

   💡 Tip: Aim for a consistent thickness for even baking.
7. 7

   Cut the sausages into small, approximately 1 cm (1/2 inch) thick pieces.

   💡 Tip: You can leave them as is or roll each piece into a small ball.
8. 8

   Place the pieces (or balls) onto the prepared baking sheets, leaving a small space between them.

   💡 Tip: They will spread slightly during baking.
9. 9

   Bake for 8-10 minutes, or until the bottoms are lightly golden brown. Watch carefully as they can burn quickly.

10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    💡 Tip: Cooling completely ensures they become crisp.