It’s the most wonderful time of the year, and what better way to celebrate than with our first Christmas Recipe Advent Countdown! 4 days to go…
Kourabiedes 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.
Today I present on GCT, how to make the most delicious Kourabiedes.
- 2 cups of plain flour, sifted
- 1 cup of cornflour
- 1 cup of almonds, toasted and roughly chopped
- 250g good-quality unsalted butter
- 2 egg yolks
- 2 tbsp ouzo
- 1 tsp vanilla extract
- 1⁄2 tsp cinnamon cloves
- 1⁄2 cup of caster sugar pure icing sugar rosewater
- Preheat the oven to 180 ̊C.
- Cream the butter and sugar until light and fluffy. Add the yolks and vanilla. Slowly add both flours and the almonds, then the ouzo and cinnamon. Make sure the dough is soft and pliable.
- Roll the dough into little walnut-shaped balls and, using your thumb, make a dint. Insert a clove in the dint.
- Bake for 15–20 minutes.
- Afterwards, while still hot, brush with rosewater and then completely cover the surface with icing sugar.