Vanilla horseshoe biscuits
These are a super tasty traditional biscuit coated with vanilla sugar that are baked throughout Croatia.
Pop them on a pretty plate to make them pop! We sell some fab options over on BHG Shop.
Recipes extracted from The Adriatic Kitchen by Barbara Unković, available from Exisle Publishing and wherever good books are sold.
Ingredients
250 grams (about 1 cup) butter
150 grams (about ¾ cup) white sugar
1 egg
250 grams (about 2 cups) plain flour
1 teaspoon baking powder
200 grams (about 1¾ cups) ground
almonds
100 millilitres (about ½ cup) milk
vanilla sugar
Method
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Preheat the oven to 170°C (340°F) and line a large baking tray with baking paper.
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Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.
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In a small bowl, sift together the flour and baking powder.
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Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.
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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.
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Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.
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Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.
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Toss in vanilla sugar while the biscuits are still warm.
