Caraway cookies

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Caraway cookies



One cup chilled butter
One and half cup flour
Half cup castor sugar
1/4 tsp salt
2 heaped teaspoons caraway seeds
Few teaspoons of chilled water

For the topping
1 heaped teaspoon rosted caraway seeds
2 teaspoons sugar
Grind together to form a coarse powder

Toast the caraway seeds and coarsely pound it in a mortar pestle.
Mix together the sugar, flour, salt and caraway seeds.
Cut the chilled butter into cubes or grate it into the flour. Rub together the butter and flour to resemble breadcrumbs.
Use a teaspoon of chilled water at a time and combine the flour to make a dough.
Do not overmix.
Roll out the dough on a floured surface and cut shapes of your choice.
Bake for 20 - 25 minutes till the edges of the cookies start becoming golden.
When done, remove cookies immediately from oven, sprinkle the topping on the biscuits while hot and leave to cool

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