25 August, 2013
Kourabiethes for Baking Partners
When Swati announced cookies for this month’s Baking Partner’s challenge I was thrilled. We all love cookies but I do not bake them often for my oven is small and I have to bake loads of times it gets tiring.
So this time round I decided I am going to bake at least 2 kind s of cookies but my Father –in-law is not well and he has gone hypoglycemic on 2 scary occasions and I was in no mood. Finally I made these the other day as they are sugar coated and something that my FIL needed! Needless to say he loved them!
The first time I made them I could not get the shapes, one message at FB and I had at my disposal this beautiful video and solution Thanks Archana Ramchandran and Sangeeta Priya! By then since everyone was gaga over the cookies i made then in ball and baked them. Here take a look.
I made them the second time and the ‘help’ I had were 2 pint sized helpers, I should say excellent helpers and though the shapes were of uneven size the fun the helpers had was something that I did not want to kill.
So here are Kourabiethes from Greece
A powder sugar-coated shortbread from Greece, made for special occasions and festive Christmas season.
Source Super Food Ideas – December 2005, Page 122
Recipe by Dixie Elliott
- 250g butter, softened
- 2 1/2 cups pure icing sugar
- 2 teaspoons vanilla extract
- 1 orange, rind finely grated
- 1 egg, at room temperature
- 2 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/2 cup almond meal (ground almonds)
- Preheat oven to 160°C. Line 2 flat baking trays with baking paper.( I greased the baking tray and used them).
- Using an electric mixer, beat butter, 1 cup icing sugar, vanilla and orange rind until pale and creamy.
- Add egg and beat until well combined. Sift flour and baking powder over mixture.
- Add almond meal. Stir until dough comes together.
- Make a disc of the dough and chill it.
- On the work surface dust little flour and then cut the disk into 2-3 inch wide batons.
- Cuts the batons in smaller pieces and then roll them with little flour roll out into 8cm-long sausage shapes.
- Bend to form crescent shapes.
- Place on baking trays, allowing room for spreading.
- Bake for 10 minutes or until light golden.
- Stand for 5 minutes on trays until firm.
- Place remaining sugar in a bowl. Coat warm biscuits, 1 at a time, in sugar.
- Place on a wire rack to cool.
- Sift any remaining icing sugar over biscuits when cool.
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