About this recipe:A simple all-butter biscuit that melts in your mouth. These biscuits or similar variations are common in other countries, as well - also sometimes known as Russian Tea Biscuits or Mexican Wedding Cakes.
1 teaspoon rose water
6 tablespoons icing sugar
250g plain flour
175g chopped walnuts
400g icing sugar for decoration
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Method Prep:25min › Cook:12min › Extra time:23min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4. Line a baking tray with parchment.
In a medium bowl, cream butter and rosewater until smooth. Combine the 6 tablespoons 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 the baking tray.
Bake for 12 minutes in the preheated oven.
Meanwhile, place the remaining icing sugar in a shallow baking or pie dish. Immediately after removing the biscuits from the oven, carefully remove from the baking tray and roll in the icing sugar. When cool, roll in remaining icing sugar a second time. I like to store the biscuits in an airtight tin, surrounded by the remaining icing sugar.
If you can't find rose water, use 1 tsp brandy instead, which commonly flavours kourambiedes in Greece. Also, you can substitute chopped almonds for the walnuts, if desired.
I just can't get them to stay in balls, mine end up flat, what am I doing wrong, Anyone. Have made this again and by looking at other peoples they say about using an egg yolk, not in this recipe . This needs to be taken of this site - 07 May 2013