- 250g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g hazelnuts
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1 tsp vanilla extract
- 250g icing sugar
- 1½ tsp ground cloves
- 350g plain flour
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Put the butter, hazelnuts, vanilla extract and 85g of the icing sugar in a food processor and whizz to a paste. Add 1 tsp of the ground cloves and the flour, and pulse together until a dough forms.
Heat oven to 200C/180C fan/gas 6. Line a couple of baking sheets with baking parchment. Roll the dough into walnut- sized balls and arrange on the baking sheets. Use the back of a fork to lightly squash each ball, then bake for 12-15 mins until they turn a pale biscuit colour – if they get too brown, they will become dry.
Mix the remaining icing sugar and ground cloves, then sieve thickly over the hot biscuits. Leave to cool slightly before eating just warm, or cool.