250 grams (about 1 cup) butter
150 grams (about ¾ cup) white sugar
250 grams (about 2 cups) plain flour
1 teaspoon baking powder
200 grams (about 1¾ cups) ground
100 millilitres (about ½ cup) milk
Preheat the oven to 170°C (340°F) and line a large baking tray with baking paper.
Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.
In a small bowl, sift together the flour and baking powder.
Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.
The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.
Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.
Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.
Toss in vanilla sugar while the biscuits are still warm.