I grew up eating some incredible traditional European cooking and as a consequence, there’s nothing more divine to me than European shortbread. From the delicate German variety my babysitter taught us to cook to the heavy Greek Kourabiedes my Godparents family would serve at every important occasion such as Christenings, Christmas and anniversaries, this really is my “sin” food of choice.
My little girl and I spent some time today cooking some traditional Greek shortbread crescents to relive a little of my childhood and also to delight my Mum who has been staying with us. It was a messy afternoon, but they turned out so fabulously that I wanted to share the recipe of yummy Greek goodness.
½ cup (80g) icing sugar
1 teaspoon vanilla essence
2 tablespoons brandy
1 egg yolk
2½ cups (375g) plain flour
1 teaspoon baking powder
100g almond meal
sifted icing sugar, for dusting
Beat butter and sugar until light and creamy. Add vanilla essence, brandy and egg yolk. Beat a further 30 seconds.
Fold through sifted flour, baking soda and almond meal. Take scant tablespoons worth of the mixture and roll. Curve into a crescent shape and place on prepared baking sheet. Bake for 12-15 minutes or until lightly browned. Transfer to a wire rack to cool.
When cooled, dust liberally with icing sugar.
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