Shortbread biscuits

Shortbread biscuits

Un kurabiyesi

By
From
Eat Istanbul
Makes
20
Photographer
David Loftus

You find these simple biscuits in all shapes and sizes, sometimes stuffed with candied fruits or jams, in bakeries around Istanbul. Boxed to take away, they make a nice gift to take to people’s homes, or you can simply order a few to have with a coffee or tea.

Ingredients

Quantity Ingredient
120g icing sugar, plus extra for dusting
300g plain flour
1/2 teaspoon baking powder
A pinch salt
250g unsalted butter, softened
1 teaspoon vanilla extract
1 egg yolk
90g blanched almonds, ground or finely chopped

Equipment

Quantity Ingredient
1-2 baking trays, lined with baking paper

Method

  1. Preheat the oven to 180˚C. Sift the icing sugar into a bowl. Sift the flour into a separate bowl, then add the baking powder and salt.
  2. Put the butter in a bowl (or use a stand mixer) and beat with an electric hand whisk for about 15–20 minutes until light and fluffy.
  3. Slowly add the sifted icing sugar to the butter and beat for 5 minutes. Add the vanilla and egg yolk and beat for 2–3 minutes. Add the sifted flour, baking powder and salt and beat for 2–3 minutes until well combined. Add the almonds and beat until you have a rough and crumbly dough. Transfer to a very lightly floured surface and form into a ball.
  4. Pull off walnut-sized pieces of the dough and roll each one in your hands to form neat balls. You should get about 20 and they should be about 5cm in diameter. Place the dough balls on the prepared baking trays, leaving about 7cm between each biscuit to allow them to spread during baking.
  5. Bake the biscuits in the preheated oven for 15–20 minutes until pale golden. Transfer to a wire rack and leave to cool. Sift icing sugar over the biscuits and store in a cake tin until ready to serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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