Old fashioned ground cloves cookies

• 125 g butter
• 250 g soft mutton fat (tallow, get at specialty stores like Wild Peacock – 021 887 7585 – or ask your butcher)
• 500 g sugar
• 2 eggs
• 12.5 ml (2½ t) ground cloves
• 5 ml (1 t) baking soda
• 12.5 ml (2½ t) baking powder
• pinch salt
• 600 g flour

Preheat oven to 180 ° C.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }

1 Line a baking tray with baking paper.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }

2 Cream the butter, mutton fat and sugar until light and fluffy. Add the eggs one by one and mix well.

3 Sift the dry ingredients together and add to the butter mixture. Mix thoroughly and allow the dough to rest for 30 minutes in the fridge.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }

4 Dust a work surface with flour and roll the dough 2.5 mm thick. Cut circles of 7.5 cm.

5 Place on baking sheet and bake for 10-12 minutes until crisp and a light golden color.