Greek shortbread

  • 30 mins preparation
  • 20 mins cooking
  • Makes 32 Item
  • Print


Greek shortbread
  • 250 gram unsalted butter, chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) pure icing sugar, sifted
  • 1 egg yolk
  • 1 tablespoon brandy
  • 1/2 cup (70g) finely chopped toasted flaked almonds
  • 2 cup (300g) plain flour
  • 1/2 cup (75g) self-raising flour
  • pure icing sugar, to coat, extra


Greek shortbread
  • 1
    Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolk and brandy. Transfer mixture to a large bowl; add sifted flours.
  • 2
    Preheat oven to moderately slow, 160°C (140°C fan-forced).
  • 3
    Take a level tablespoon of dough and roll between palms into sausage shape, tapering at ends; bend into a crescent. Repeat with remaining dough. Place on lightly greased baking trays, 3cm apart. Bake for about 15 to 20 minutes or until browned lightly. Cool on baking trays for 5 minutes.
  • 4
    Sift a thick layer of the extra icing sugar onto a large sheet of greaseproof paper. Place shortbreads on icing sugar, dust tops of shortbreads heavily with icing sugar. Cool.


Suitable to freeze. Not suitable to microwave.

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