About this recipe:Russian tea cakes are little balls of buttery shortbread studded with walnuts and rolled in icing sugar. They're melt-in-the mouth moreish and, as the name suggests, an incomparable complement to a cup of tea. You can make the dough in advance and freeze for up to 2 weeks.
Makes: 3 dozen
1 teaspoon vanilla extract
50g icing sugar
250g plain flour
110g walnuts, finely chopped
icing sugar for decoration
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 180 C / Gas 4.
In a medium bowl, cream butter and vanilla until smooth. Combine the icing sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 2.5cm balls, and place them 5cm apart on an ungreased baking tray.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining icing sugar a few times until well coated.