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21
December
Rogaliki
Rogaliki
Ingredients
- 250g Unsalted Butter
- 100g Caster Sugar
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 30g Ground Almonds
- 250g Plain Flour
- Icing Sugar
Directions
1. | Pre-heat oven to Gas Mark 4 / 180ºC / 350ºF |
2. | Cream the butter until it is soft and pale |
3. | Beat in the sugar until thoroughly combined |
4. | Beat in the yolk and vanilla until well mixed |
5. | Add in the ground almonds |
6. | Add in the flour and mix until combined |
7. | Take a small amount of dough and form a ball about 3cm wide. It is advisable to form all the dough into balls to ensure similar size |
8. | Roll out the dough into a sausage about 7-8cm long, then bend into a U shape and place on an ungreased baking sheet. Place the rest about 3-4cm apart as they will spread during cooking. Bake for 14-16 minutes until just starting to colour |
9. | Place a good amount of icing sugar in a shallow dish. Once the biscuits are baked, allow them to cool on the tray for a few minutes to firm up, then toss gently (they are very fragile) in the icing sugar. Place the cookies on a cooling rack until fully cooled |
10. | Once cooled, toss them again in icing sugar, and store in an airtight container |