Makes 48

INGREDIENTS

200g/7oz/1/3/4 cups plain flour
50g/2oz/1/2 cup cornflour
10ml/2 tsp baking powder
2.5ml/1/2 tsp ground cardamom
2.5ml/1/2 tsp ground cinnamon
2.5ml/1/2 tsp grated nutmeg
2.5ml/1/2 tsp ground ginger
2.5ml/1/2 tsp ground allspice
pinch of salt
2.5ml/1/2 tsp freshly ground black pepper
225g/8oz/1 cup butter or margarine
90g/3/1/2oz/1/1/3 cups light brown sugar
2.5ml/1/2 tsp vanilla essence
5ml/1 tsp finely grated lemon rind
50ml/2fl oz/1/4 cup whipping cream
75g/3oz/3/4 cup finely ground almonds
30ml/2 tbsp icing sugar

SPICY PEPPER BISCUITS

Preheat the oven to 180°C/350°F/ Gas 4.

Sift the flour, cornflour, baking powder, spices, salt and pepper into a bowl. Set aside.

With an electric mixer, cream the butter or margarine and brown sugar together until light and fluffy. Beat in the vanilla essence and grated lemon rind.

With the mixer on low speed, add the flour mixture alternately with the whipping cream, beginning and ending with flour. Stir in the ground almonds.

Shape the dough into 2cm/3/4in balls. Place them on ungreased baking sheets, about 2.5cm/lin apart. Bake for 15-20 minutes until golden brown underneath.

Leave to cool on the baking sheets for about 1 minute before transferring to a wire rack to cool completely. Before serving, sprinkle lightly with icing sugar.