Kourabiedes (Greek Shortbread)

Traditional Greek shortbread biscuits, usually made with almonds and dusted with a generous amount of icing sugar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160 fan forced.

Step 2

Cream butter and 1/2 cup icing sugar until super pale preferably in a mixer.

Step 3

Add brandy, egg yolk, baking powder vanilla and orange blossom water (if you’re opting to use this)

Step 4

Add 2 1/2 cup double sifted self raising flour (one cup at a time) I like to do this part with my hands rather than the mixer. Add chopped roasted almonds. The mixture should be a little bit wet but not sticky (coming off the sides of the bowl)

Step 5

Cover Let it rest somewhere cool and dark for 30 mins.

Step 6

Shape in to small balls (around 1tbsp each). You can make a crescent shape or just punch a shallow hole with your thumb in to the ball to flatten the ball.

Step 7

Bake the biscuits for 20-25 mins or until golden. As soon as you take the biscuits out of the oven soft over a genius layer of icing sugar