With Christmas just around the corner, it seems appropriate to start preparing. Kourabiedes, amongst other Greek biscuits, are a must at this time of the year.
- 800g plain flour
- 125g almond meal
- 500g unsalted butter – at room temperature
- 2 egg yolk
- 300g icing sugar
- ½ tsp baking powder
- pinch of clove
- 30ml of scotch
- rose water – a capful
- 1 kg icing sugar – to cover biscuits once cooked (you will not be using all of it).
- Beat butter and icing sugar together, in a mixer, till pale and creamy.
- Put the dough hook on your mixer, then add your scotch, eggs, flour, baking powder, pinch of clove and almond meal. Do not overmix. It should just come together. At this stage, I put the mixture in the fridge for 15 minutes to stiffen the butter a little, as it will be too soft to handle.
- Pre-heat your oven to 160-170C fan force.
- Line your baking tray with baking paper.
- Roll dough into a ball till the dough is pliable with the warmth of your hand, and gently press down to a round disc, or the traditional crescent shape.
- Continue above process till all dough is used up.
- Bake in the oven until they turn a honey blond colour.
- In the mean time, lay baking paper on the bench top and using a sieve, cover generously with icing sugar mixture.
- Once biscuits are cooked, remove from baking tray straight away onto the bench top with the icing sugar. Cover biscuits with more icing sugar and leave for a few hours till fully cooled.
- Store in an air tight container up to 2 months.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: firstname.lastname@example.org.