These are Stella’s (Richard’s mum), and I have been hooked since I first tasted them. Made without the icing, they are gorgeous with the maple syrup ice cream. Although I love the pecans here, you might like to try it with another nut — perhaps walnuts or hazelnuts. This will give you about 40 biscuits. You might like to ice yours with a soft creamy icing tinted with your favourite colour.
Divide the dough into quarters. Dip your fingers in icing sugar and then, from each quarter of dough, roll 10 balls the size of cherry tomatoes. Put on two ungreased baking trays, leaving some space between each ball. Flatten each one a bit, and then dip your thumb in icing sugar and make an indent in each ball. The icing sugar will sit in here and, even if you’re not icing the biscuits, it’ll look good.
To make the icing, cream together the icing sugar, butter, vanilla and milk until completely smooth. You may need to use more or less milk to get a soft, buttery consistency. Add the food colouring, mixing it in well. If you are not ready to ice the biscuits immediately, cover the bowl with a wet paper towel.
Use a small butter knife or
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