Kourabiedes

Method

Cream together softened butter and icing sugar until pale and fluffy, approximately 5 minutes. Beat in the egg yolk, vanilla extract and brandy until well combined. Sift together the flour, cornflour, baking powder and salt, then fold gently into the butter mixture until a soft dough forms. Shape teaspoons of dough into balls or crescents, place on lined baking trays and insert one clove into the centre of each biscuit. Bake at 170°C for 15-18 minutes until pale golden and just firm. Allow to cool slightly on the tray before rolling generously in icing sugar whilst still warm, then transfer to a wire rack to cool completely. Once cooled, toss again in fresh icing sugar to coat thickly.