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
Preheat oven to 190°C.
Beat the butter until it becomes light and fluffy.
Add the sugar and egg yolks and continue to beat.
Mix the flour, almonds, baking powder and vanilla sugar together.
Add the brandy to the butter/sugar mixture and start adding the dry ingredients slowly.
Continue to mix until a soft dough is formed.
Shape as desired rounds, crescents etc. and place onto prepared baking trays.
Baking temperature 190°C.
Baking time 15 to 20 minutes or until firm.
After baking spray with the rose water, and dust very heavily with icing sugar.
Yield approx 70 at 20 grams each.
