Kourabiethes are those gorgeous little Greek Christmas biscuits that are very much a type of shortbread so they tick all the boxes for this blog being both Greek biscuits but based on good old fashioned Scottish shortbread, what could be better!
Christmas wouldn’t be Christmas without biscuits, cookies, mince pies and other gorgeous sweet treats to keep you going between all the other food we manage to pack away during the festive season!
I always like to make these Kourabiethes to take round to friends when going out for supper and I sometimes pack a little box of them into my foodie hampers to give to friends. However, very often they don’t even make it out of the kitchen as we eat them all first!
Kourabiethes are usually cut out in half moon shapes and are drenched in icing sugar, they really look Christmasssy and pack a punch in the flavour department because they contain a little Ouzo or Greek brandy (Metaxa). You can use whatever hooch you like or just leave it out.
YOU WILL NEED;
Unsalted butter, caster sugar, 1 egg yolk, vanilla extract, baking soda, Brandy or Ouzo, plain flour, a pinch of salt, ground almonds and icing sugar for that final festive snow like dusting.
This is my last recipe before Christmas so I hope you all have a super time and enjoy all the festive food and most of all the great company of family and friends.
May all your Christmas wishes come true.
PS I think Santa might like one or two of these Kourabiethes Greek biscuits left out with the drink and carrot on Christmas Eve.
- 112g/3½oz unsalted butter
- 75g/3 oz caster sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ tsp baking soda
- 1½ tbsp Ouzo or Brandy
- 250g/9 oz plain flour
- pinch of salt
- 75g/3 oz ground almonds
- Icing sugar to cover
- Preheat oven to 180C/350F/Gas4 and line a baking tray with parchment
- Beat together the butter and sugar till fluffy
- Add the egg yolk and vanilla extract and mix well
- Mix together the baking soda and Ouzo or Brandy then stir this into the mixture
- Sift in the plain flour and pinch of salt to your mix
- Knead the mixture
- Add the ground almonds and knead againb
- Wrap the dough in cling film and set aside in fridge for 30 minutes
- Roll out to ½" thick and using a half moon cookie cutter cut out your shapes (stars look good too)
- Bake for approx 20 minutes till golden but not brown
- While still warm sift over icing sugar