Butterball Tea Cakes

Looking for some distractions in the current climate? With some spare time on our hands, it's the perfect time to bake and hone in your creative skills in the kitchen. 

CSR Sugar has prepared this recipe to help you make the most of what is left in your pantry. 

This cute little snack will keep your cravings at bay, using CSR's Soft Icing Mixture (2 cups).

A melt in your mouth biscuit to enjoy with a warm cup of tea.

 

Ingredients
225g unsalted butter, room temperature
1⁄2 cup CSR Soft Icing Mixture plus 1 1⁄2 cups more for rolling cookies
1 tsp vanilla extract
2 cups plain flour
1⁄2 tsp salt
1 cup almond meal/ almond flour
1⁄2 tbsp orange zest

Method
Preheat the oven to 200°C/180°C FF. Line a large tray with baking paper
Cream together butter, CSR Soft Icing Mixture and vanilla extract, until smooth.
Gradually mix in 2 cups flour and salt. Once combined, add almond meal and the orange zest and mix until combined.
Shape dough into a small balls and place them on your tray 2.5cm apart. Bake for 12 mins, or until bottoms are golden and edges are barely golden. Remove from the baking paper and cool 5 min.
Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.

Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve.

Tips
The dough should stick slightly to the spatula. If very sticky, add 1-2 Tbsp. more flour.
Don't make them too large or they won't bake through properly.