Shortbread Biscuits
Kourambiedes
450g (1lb) Flour
450g (1lb) Icing Sugar
225g (8oz) Unsalted Butter
110g (4oz) Toasted Almonds
110g (4oz) Caster Sugar
2 Egg Yolks
3 tbsp Ouzo or Brandy
1-2 tbsp Rose Water
1 tsp Baking Powder
1 tsp Vanilla Essence
Pre-heat the oven to 190°C: 375°F: Gas 5.
Cream the butter, add the caster sugar and beat until light and fluffy.
Add the egg yolks one at a time, gradually add the vanilla essence and ouzo (or brandy).
Add the roughly chopped almonds.
Sift the flour and baking powder, add to the mixture.
Knead lightly, to produce a firm dough.
Roll out the dough on a lightly floured surface to a thickness of 2cm (¾ inch).
Cut into half moon shapes using a pastry cutter.
Or, form pieces the size of a walnut into balls and flatten slightly.
Place onto a floured baking sheet.
Bake for 20-25 minutes.
Remove from the oven and immediately sprinkle with rose water.
Sift a quarter of the icing sugar onto a tray, place the biscuits on to it, whilst still hot, sift over the remaining icing.
Allow to cool before serving, store in an airtight container.
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