The Goan Style Sukhi Potato Bhaji recipe is a no-onion,no-garlic vegetable not dry nor is it runny. It is just right for you to scoop it up with buns or pav.
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 ½ cups pure icing sugar
- 2 teaspoons vanilla extract
- 1 orange, rind finely grated
- 1 egg, at room temperature
- 2 ½ cups plain flour
- 1 teaspoon baking powder
- ½ 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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