From: Linda McCartney’s Home Cooking, p. 163
Delicious, short, buttery and nutty biscuits, rolled in icing sugar.
I made these to take with me on a journey through northern Germany, visiting some friends (and my sister!)- they made great gifts and just melt on your tongue. Perfect!
The biscuits kept well for a week in an airtight container; long-time testing was not possible as I could not keep them secret for any longer…
Gluten-Free: I made these cookies substituting the self-raising flour for 30g potato flour, 150g rice flour and 1 tsp. baking powder (this is more flour than in the original recipe, but the dough was very soft so extra flour was needed). I reduced to amount of sugar to 60g and we all found the biscuits to be sweet enough.
Thank you to my sister Theresa for sharing a picture of some cookies and coffee on a quiet afternoon:
