Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Greek Shortbread (Kourabiethes)

Recipe submitted by jackicam

Pin It

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!

Serves 60

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

Measurement Conversion Calculator

Method

Turn oven on to 180C
Put butter in a medium saucepan and slowly cook over medium heat til butter is a nutty golden brown colour.
Remove and let it cool
Spread almonds on a baking tray and roast in oven til browned - then roughly chop into smaller pieces
In a large bowl, stir the egg, egg yolk, icing sugar and brandy til combined
Add cooled butter and stir it in
Slowly add the flour and baking powder
Then the almonds
Form the dough into whatever shape you like - these are in "S" shapes - or "lightening bolts"
Bake for about 20 mins til light golden in colour
Cool slightly then sift icing sugar over

No Rating

Notes & Tips

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

Recipe Rating

Preparation Time: 1H

Cooking Time: 20M

What do you think?

jackicam January 2010

I've heard about something like that now that you mention it! I'll look into them - Thanks Philippa

Reply to this comment | Report abuse
Philippa Jane January 2010

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)

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: