Greek shortbread biscuits
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Greek shortbread biscuits
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Delicious Greek shortbread biscuits (cookies) with walnuts (or almonds).
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Ingredients
- 250 g butter I used salted, unsalted
- 11 icing sugar plus extra for dusting, sifted twice, grams quantity
- 1 t vanilla extract
- 1 egg free-range of course, large, yolk
- 300 g cake flour sifted
- 1/2 t baking powder
- 90 g walnuts very finely chopped (I used almonds here instead)
- 2 T orange flower water I left this out as I could not find this ingredient and they still tasted amazing, I can only imagine that this would have added an extra lovely layer of flavour
Instructions
- Preheat the oven to 160 C and line your baking trays with baking paper or silicone baking sheets. I managed to get this onto 1 large tray, but you could use 3 smaller ones.
- Beat the butter until it is pale and fluffy, then add the icing sugar, vanilla extract, and egg yolk. Beat until well combined.
- Add the flour, baking powder, and nuts and stir until these are incorporated.
- Roll tablespoons of dough into sausage shapes, and then bend into a half-moon shape. Place them 3 cm apart on the baking tray and bake for 15 - 20 minutes until light golden brown.
- Remove from the oven and sprinkle over the orange flower water and then dust with the icing sugar while they are still warm. Once they are cool, dust with more icing sugar. Store in an airtight container, and I guarantee that they won't last for long.
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