Kourabiethes – Delicate Greek Shortbread Cookies. Delicious anytime of year… warning: very addictive. Also… For those of you that aren’t familiar with these amazing biscuits – its not recommended you start laughing when these are in your mouth. Chocking hazard! haha.
250g butter, at room temperature
1 egg yolk
2-3 cups powdered sugar (icing sugar)
1 tsp vanilla extract
2 tsp ouzo (can substitute with orange juice)
2 cups self raising flour
Preheat oven to 180 degrees fan
Place butter in bowl and whip until light and fluffy, about 10-15mins. This is a super important step.
Add egg yolk and blend with whipped butter.Add in 1/2 cup powdered sugar, vanilla, and ouzo or juice and mix well.
Add in flour and mix by hand until soft dough is formed. Use more flour as needed. The dough shouldn’t be dry – it should feel wet and just pliable.
Line a baking sheet with parchment paper.
Traditional shape: Break off small pieces of dough, form into a small ball (or whatever size you like).
Pinch the center of the dough ball to flatten a bit and place on baking sheet.
I flattened out the dough and used a cloud shape cookie cutter. You can also make small balls. Repeat until all dough it used.
Bake in the oven for 15-20 minutes or until bottoms of cookies are golden brown. Be careful not to overcook.
Remove kourambiethes from oven allow to cool for 10 minutes and cover with the remaining icing sugar. >> If you like almonds and a bit of crunch. Add a hand full almonds to this recipe by baking roasted almonds in the oven on a low hear until fragrant (about 10-15 minutes) crush them up and add them to the mixture. >> The biscuits are fairly light in colour – this doesn’t mean they aren’t cooked.