for 35 pieces

Dough

200 g	butter, soft
150 g	icing sugar
½ tsp	vanilla paste
1 pinch	salt
1	fresh egg white
250 g	white flour
130 g	walnut kernel, finely ground in a food processor

To bake

100 g	red currant jelly
100 g	raspberry jelly

How it's done

Dough

Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla paste, salt and egg white in a bowl until the mixture becomes lighter in colour. Mix the flour and nuts, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick, cut out snowflakes approx. 7 cm in diameter. Place the snowflakes on 4 trays lined with baking paper. Cut a small circle (approx. 1 cm in diameter) out of half of the snowflakes, chill for approx. 30 mins.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases.

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