Service FinderECH client Joanna shares her kourambiethes recipe, a traditional Greek holiday biscuit.
Serves approx. 12-15 biscuits
Prep time 15 minutes
INGREDIENTS
- Approximately 400g self- raising flour
- 250g unsalted butter
- 1 egg yolk
- 1/3 cup icing sugar
- ½ tsp vanilla sugar (although you cannot have too much)
- Optional: a small handful of slivered almonds
- Optional: dry anise – flavoured aperitif Ouzo
METHOD
- In a mixing bowl, combine the softened butter with the egg yolk, icing sugar and vanilla Mix the ingredients with a wooden spoon or electric mixer.
- Add the self-raising flour slowly (as much as will be needed) to form a soft pliable.
- If choosing to include almonds, add after all ingredients are folded.
- Allow to rest.
- Take the rested dough and roll it out to about an inch in thickness and cut into shapes of your choice.
- Place on a baking tray and bake at 160 – 170°C (depending on oven) for 15 – 20 minutes.
- Leave the baked kourambiethes to cool on a tray (they will crumble if too hot to transfer).
- Optional: sprinkle them with a dry anise – flavoured aperitif Ouzo when warm.
- Dust them with plenty of icing sugar.
Enjoy!
Posted: December 12, 2023