Kringles are delightful little biscuits that are excellent served with afternoon tea or after dinner with coffee.
2 oz. plus
1 teaspoon butter
2 oz. sugar
4 egg yolks
8 oz. flour icing sugar
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Using the teaspoon of butter, grease a large baking sheet.
In a large mixing bowl, cream the butter and sugar with a wooden spoon until they are light and fluffy. Beat in the egg yolks. Sift in the flour and, using your hands, knead the dough lightly.
On a lightly floured board, roll out the dough until it is very thin. Cut into 2-inch circles with a pastry cutter. Place the circles on the baking sheet and prick them all over with a fork.
Place the baking sheet in the oven and bake for 8 to 10 minutes or until the biscuits are light brown.
Remove the baking sheet from the oven. Using a palette knife, transfer the biscuits to a wire rack. When they are cool, sprinkle with icing sugar, and serve.