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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!

Greek Shortbread (Kourabiethes)

Notes

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

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Angus Hughson

Shiraz, Pinot Noir and Chardonnay are the best wines to pair with Greek Shortbread (Kourabiethes).

 
 

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Posted by jackicam • 5y ago • Report
I've heard about something like that now that you mention it! I'll look into them - Thanks Philippa
Posted by Philippa Wightman • 5y ago • Report
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)
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