Russian tea cakes recipe
Also known as snowdrops, these magical little Russian tea cakes are just the trick for a delicate afternoon tea or simply with a warming cuppa. They are easy to make and only require 6 basic ingredients that you probably already have in your storecupboard.
See method- Serves 50
- 10 mins to prepare and 20 mins to cook
- 84 calories / serving
Ingredients
- 225g salted butter
- 1 tbsp vanilla extract
- 180g (8oz) icing sugar
- 225g plain flour
- pinch of salt
- 150g (5oz) finely chopped almonds
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Shop ingredientsEach serving contains
- Energy
- 350kJ 84.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 7.7gProtein 1.1gFibre 0.5g
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Method
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Cream the butter in a large mixing bowl along with the vanilla extract for a few minutes. Gradually add 60g (2oz) icing sugar, beating constantly until the mixture is light and fluffy.
- Sift the flour with a pinch of salt twice to aerate it. Gradually stir it through the butter mixture until it's all incorporated. Mix through the chopped almonds.
- Measure out heaped teaspoons of the mixture and roll into small balls. Place on a lined baking tray, leaving 1-2 inches between each ball to allow them to spread a little.
- Bake for 20 minutes or until the edges are light brown. Remove the cookies from the oven and, while they are still hot, roll them in icing sugar.
- Cool the cookies on wire racks. Just before serving, roll the cookies in the icing sugar one more time.
- See more Biscuit recipes .
