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http://www.lifestylefood.com.au/recipes/11907/greek-shortbread-kourabiethes

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Greek Shortbread (Kourabiethes)

My Greek boss, Patricia Kottaridis Stone showed me how to make these gorgeously buttery shortbread after I begged her for the recipe as I'd never tasted such a delicious version of them. The secret to the unusually rich nutty flavour is to slowly cook the unsalted butter til it goes a nut brown. The texture of the dough is also unusual but the biscuits turn out beautifully crisp and delictate and totally morish!

Ingredients

  • 800gm plain flour

  • 700gm unsalted butter

  • 1 tspn baking powder

  • 300g almond slivers

  • 3 tbsp brandy

  • 3/4 cup icing sugar

  • 1 egg

  • 1 egg yolk

  • extra icing sugar for dusting

Method

  • 1.

    Turn oven on to 180C

  • 2.

    Put butter in a medium saucepan and slowly cook over medium heat til butter is a nutty golden brown colour.

  • 3.

    Remove and let it cool

  • 4.

    Spread almonds on a baking tray and roast in oven til browned - then roughly chop into smaller pieces

  • 5.

    In a large bowl, stir the egg, egg yolk, icing sugar and brandy til combined

  • 6.

    Add cooled butter and stir it in

  • 7.

    Slowly add the flour and baking powder

  • 8.

    Then the almonds

  • 9.

    Form the dough into whatever shape you like - these are in "S" shapes - or "lightening bolts"

  • 10.

    Bake for about 20 mins til light golden in colour

  • 11.

    Cool slightly then sift icing sugar over

Notes

The uncooked dough is an unusual texture - quite unlike any other Greek shortbread dough - but it WILL work.

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Posted by jackicamReport
I've heard about something like that now that you mention it! I'll look into them - Thanks Philippa
Posted by Philippa WightmanReport
This one will be getting a test drive this weekend Jackie! Thanks for posting it.
By the way, before Christmas I was scouring Robin's Kitchen & found this amazing trivet for stovetop use Aris Simmer Mat - fantastic for controlled simmering - have used it for custards, lemon curd, simmering silverside and I am guessing it would be fantastic for controlling the 'browning' of the butter. (About $27)