Liquorice and Hazelnut Biscuits
ready in 1 hr 40 min.
Beat the butter with the sugar, vanilla sugar, vanilla extract, liquorice root and a pinch of salt until light and fluffy.
Mix the flour with the nuts and stir gradually into the butter mixture, alternating with spoonfuls of milk. Cover the dough and place in the fridge to chill for 1 hour.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Line a baking tin with baking parchment.
Using a teaspoon, place small portions of dough on the baking tin and roll out flat. Bake for about 10 minutes until light brown.
Cool the biscuits on a wire rack and store in an airtight container.