Kourabiethes (shortbread biscuits from Greece)
MAKES ABOUT 40
Ingredients
- 250g of softened butter
- 1 cup of icing sugar
- 1 ½ teaspoons of vanilla essence
- 1 teaspoon of finely grated orange rind
- 1 egg yolk
- 1 ½ tablespoons of brandy (or 1 teaspoon of brandy essence mixed with 1 tablespoon of water)
- 1/2 cup of ground almonds
- 2 ½ cups of flour
- 1 teaspoon of baking powder
- 2 tablespoons of orange juice
- 1 cup of icing sugar, extra for dusting
Method
- Preheat oven to 160 and line 2 baking trays with baking paper.
- Beat the butter, icing sugar, vanilla essence and orange rind in a bowl with electric beaters until light and creamy. Slowly add the egg yolk and brandy (or brandy essence) and beat until combined. Sift the flour and baking powder into the bowl and stir in the ground almonds too.
- Form walnut sized balls of the mixture into crescent shapes or use a glass and cut crescent shapes and place on the trays. Leave a little space for spreading. Bake for 20 mins until just lightly coloured.
- Cool for 5 minutes, then lightly brush with orange juice and drench in icing sugar. Store in a covered container for up to 2 weeks.
