Is it tea-time yet?

Standard

Russian Tea Cakes …. the name probably sounds unusual, and I was quite intrigued when I came across it myself… these are basically melt-in-your-mouth cookies and though it seems to have originated from many different countries, they seem quite popular in the United States! 15 minutes is all you need to enjoy them as it’s just a matter of shaping dough balls, baking for 10-12 minutes, rolling in icing sugar, and THAT’S IT! The actual recipe called for walnuts, but as i’m a bigger fan of almonds, so I used those instead which worked quite well. So feel free to alternate depending on your own taste buds! 🙂 So there, that’s your tea time snack sorted for today! 🙂

unnamed copy 6Makes approximately 18

Ingredients:
All Purpose Flour: 1 cup
Unsalted Butter: 113 grams or 1/2 cup
Vanilla Essence: 1/2 tsp
Icing Sugar: 3 tbsp (plus some more for dusting later)
Chopped Walnuts: 1/2 cup

Method:
Pre-heat your oven to 175 degrees Celsius and have your baking mat ready.
You can either do the following in your food processor or just simply using your hands.
In a bowl, beat together the unsalted butter and vanilla essence.
Sift and add the flour followed by icing sugar and continue to mix until all ingredients are well combined.
Add the chopped walnuts (or any nuts of your choice) and give it one final mix.
Make 1 inch dough balls and place on your baking mat leaving some space between each one.
Bake your Russian Tea Cakes for approximately 12 minutes or until the edges are light golden brown.
Once the Russian Tea Cakes have cooled, roll them in icing sugar and serve!

Congratulations! Your Russian Tea Cakes are ready to be consumed! 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s