Kourambiedes (Greek Christmas biscuits)

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.