Kourabiethes - Greek Shortbread Biscuits

Kourabiethes are shortbread biscuits dusted with icing sugar. They are a treat on any occasion. Display them on a platter and use rose petals to accentuate the soft white mounds of icing sugar.

Ingredients

• 2 cups of plain flour

• 1 cup of cornflour

• 1 cup of almonds, toasted and roughly chopped

• 250g good-quality unsalted butter

• 2 egg yolks

• 2tbsp ouzo

• 1tsp vanilla extract

• ½ tsp of cinnamon

• Cloves

• ½ cup of caster sugar

• Pure icing sugar

• Rosewater

Method:

1. Preheat the oven to 180 degrees Celsius

2. Cream the butter and sugar until light and fluffy.

3. Add the yolks and vanilla.

4. Slowly add both flours and the almonds, then the cuzo and cinnamon. Make sure the dough is moist.

5. Roll the dough into little walnut shaped balls and, using your thumb make a dent. Insert a clove in the dent.

6. Bake for 15 – 20 minutes on a baking tray lined with baking paper.

7. Afterwards, while still hot, brush with rosewater.

8. Sift icing sugar into a large bowl. Toss the Kourabiethes in this. Allow to cool.

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