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Kourabiethes Greek Christmas cookies/biscuits

Kourabiethes Greek Christmas Biscuits

Karon Grieve
Kourabeithes Greek Christmas shortbread biscuits are so Christmassy and full of flavour too.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course biscuits
Cuisine Greek
Servings 24 cookies
Calories 106 kcal

Ingredients
 

  • 112 g unsalted butter
  • 75 g caster sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 1/2 tbsp Ouzo or Brandy
  • 250 g plain flour
  • 1 pinch salt
  • 75 g ground almonds
  • 1 tsp Icing sugar to sprinkle
Metric - US Customary

Instructions
 

  • 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 again
  • Wrap the dough in cling film and set aside in fridge for 30 minutes
  • Roll out to 1/2" thick and using a half moon cookie cutter cut out your shapes (stars look good too). Or you can just roll into small balls or small sausage shapes and curl slightly to get the crescent shape.
  • Bake for approx 20 minutes till golden but not brown
  • While still warm sift over icing sugar

Notes

These Kourabiethes cookies will keep for up to five days in a sealed box. You can freeze the cookie dough to bake at a later date.

Nutrition

Calories: 106kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 14mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 127IUCalcium: 10mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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