Rogaliki

madnad

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
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