Recipes

Greek Shortbreads

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Butter (unsalted) 2 cups
600 g Laucke Wallaby Flour 4½ cups
25 g Baking Powder 1¾ tbsp
125 g Caster Sugar ½ cup
2 each Egg yolks 2 each
30 g Brandy 2 tbsp
8 g Vanilla Sugar 2 tsp
150 g Almond Meal ⅗ cup
650 g Icing Sugar (For dusting) 6 cups
5 g Rose water (mixed with 300 ml of water) 1 tsp

Method

  1. Preheat oven to 190°C.

  2. Beat the butter until it becomes light and fluffy.

  3. Add the sugar and egg yolks and continue to beat.

  4. Mix the flour, almonds, baking powder and vanilla sugar together.

  5. Add the brandy to the butter/sugar mixture and start adding the dry ingredients slowly.

  6. Continue to mix until a soft dough is formed.

  7. Shape as desired rounds, crescents etc. and place onto prepared baking trays.

  8. Baking temperature 190°C.

  9. Baking time 15 to 20 minutes or until firm.

  10. After baking spray with the rose water, and dust very heavily with icing sugar.

  11. Yield approx 70 at 20 grams each.

  • Laucke Specialities
  • 70 @ 20 grams
  • 15 - 20 minutes
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