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    Greek Shortbread Biscuits


    Source of Recipe


    australian women's weekly

    List of Ingredients




    250g unsalted butter
    ½ cup (80g) icing sugar
    1 teaspoon vanilla essence
    2 tablespoons brandy
    1 egg yolk
    2½ cups (375g) plain flour
    1 teaspoon baking powder
    100g almond meal
    sifted icing sugar, for dusting

    Recipe



    Preheat oven to 180°C. Lightly grease a baking sheet.

    Beat butter and sugar until light and creamy. Add vanilla essence, brandy and egg yolk. Beat a further 30 seconds.

    Fold through sifted flour, baking soda and almond meal. Take scant tablespoons worth of the mixture and roll. Curve into a crescent shape and place on prepared baking sheet. Bake for 12-15 minutes or until lightly browned. Transfer to a wire rack to cool.

    When cooled, dust liberally with icing sugar.
 

 

 

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