Name: Greek shortbread cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 250 gram butter, melted, cooled; 1/4 cup pure icing sugar, plus 2 cups extra, for dusting; 1 egg yolk; 1 tablespoon brandy; 2 1/4 cup plain flour; 1 teaspoon baking powder; 1/2 teaspoon ground cloves; 1/2 cup finely chopped toasted almonds

Ingredients

250 gram butter, melted, cooled

1/4 cup pure icing sugar, plus 2 cups extra, for dusting

1 egg yolk

1 tablespoon brandy

2 1/4 cup plain flour

1 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 cup finely chopped toasted almonds

Method

1.Preheat oven to 160°C/140°C fan-forced. Line two oven trays with baking paper.

2.In a medium bowl, using an electric mixer, beat butter and icing sugar together until creamy. Beat in yolk and brandy.

3.In a large bowl, sift flour, baking powder and cloves together. Stir in almonds. Gradually add butter mixture, stirring to combine.

4.Shape level tablespoons of dough into crescent shapes and arrange on trays. Bake for 15-20 minutes, or until lightly golden.

5.Dust with extra icing sugar. Cool on tray for 5 minutes. Cool completely on a wire rack.

To help prevent biscuits sticking, make sure your hands are lightly floured when shaping the dough.
Note

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Ingredients

Method

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