125 g caster sugar
2 small eggs, only the yolk
100 g unsalted butter, softened
60 ml vegetable oil
10 drops of Cardamom Spice Drops®
6-8 drops of Rose Spice Drops®
250 g rice flour
1 1/2 tsp poppy seeds
Preheat the oven to 190C/170C fan /375F/gas 5. Line baking trays with baking paper.
Heat the sugar with 4 tbsp water in a small pan over a medium heat and stir until the sugar dissolves and no more. Set aside to cool down. Once cooled down add the Rose Spice Drops®.
Place the egg yolks, butter, oil, Cardamom Spice Drops® and rice flour in a large bowl and beat until evenly blended. Gradually add the sugar syrup, beating until combined.
Spoon the mixture into a piping bag with a 1 cm nozzle and pipe 5 cm spirals, 2 cm apart on the baking trays. Sprinkle the mixture lightly with poppy seeds and bake on the bottom shelf for 12-14 minutes or until the biscuits turn slightly golden. Remove the trays from the oven and set aside until the biscuits are cooled down.
Great with an afternoon tea or with desserts.