Recipe

Greek shortbread

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

Ingredients

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

Method

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.

Notes

Suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food