Little buttons

Little buttons

Düğme kurabİye

By
From
Turkish Fire
Makes
40
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g unsalted butter, softened, plus extra for greasing
450g plain flour
125g icing sugar
140g hazelnuts, roasted, skinned and finely chopped, (see note)

For the topping

Quantity Ingredient
3 tablespoons icing sugar
1 tablespoon ground cinnamon

Method

  1. Preheat the oven to 170°C. Grease a large baking tray with softened butter.
  2. Place the 250 g butter in a large bowl and mix well with the flour and icing sugar. Fold the hazelnuts through.
  3. Take small pieces of the dough and shape them into buttons about the diameter of a walnut. Place on the baking tray and bake for 10–15 minutes, or until golden.
  4. Allow to cool, then sift the icing sugar and cinnamon over the top.
  5. Your little buttons will keep in an airtight container in the pantry for 2–3 days.

Note

  • To roast hazelnuts, spread them on a baking tray and bake in a preheated 200°C oven for 10 minutes, or until the skins have started to split, keeping careful watch that they don’t burn. Remove from the oven and allow to cool slightly, then tip the hazelnuts into a sieve and shake the skins loose, or tip them into a clean cloth and rub the skins off. You can then finely chop them using a food processor.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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