Greek shortbread cookies

Greek shortbread cookies

Kourambíedes

By
From
Lyndey and Blair's Taste of Greece
Makes
40
Photographer
Chris Chen

Crumbly, soft appealing shortbread is one of the cornerstones of Greek baking. I never tire of it.

Ingredients

Quantity Ingredient
250g unsalted butter, softened
2/3 cup icing sugar
1 teaspoon finely grated orange zest, (see Lyndey’s note)
1 egg yolk
1 tablespoon ouzo or brandy
3/4 cup ground almonds
2 1/2 cups self-raising flour
1 cup icing sugar, extra

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
  2. Beat the butter, icing sugar and orange zest in a bowl with electric beaters until light and creamy. Add the egg yolk and ouzo and beat until well combined. Add the almonds and flour and mix on low speed to form a soft dough.
  3. Shape level tablespoons of the mixture into crescent shapes. Place 3 cm apart on the prepared trays.
  4. Bake for 12–15 minutes, or until lightly golden. Stand for 3–5 minutes before transferring to a wire rack to cool. While still warm, sift over half of the extra icing sugar. Turn the biscuits over and sift over remaining icing sugar to coat completely. Cool.
  5. Store in an airtight container for up to 1 week.

Lyndey’s note

  • Replace the orange zest with vanilla essence, if you like. The biscuits can also be sprinkled with a little rosewater while still warm, before dusting with icing sugar.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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