Kourabiedes

AT A GLANCE

  • Serves 26 people

  • 250 gm soft unsalted butter
  • 110 gm (2/3 cup) icing sugar, sifted, plus extra, for dusting
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 300 gm (2 cups) plain flour, sifted with ½ tsp baking powder
  • 90 gm walnuts, finely chopped
  • 2 tbsp orange flower water
01   Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined. Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.
02   Roll tablespoons of mixture into balls, then roll into 5cm lengths and form into crescents. Place crescents on baking paper-lined oven trays and bake at 160C for 15-20 minutes or until just starting to colour.
03   Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool. When completely cool, dust generously with icing sugar. Walnut shortbreads will keep in an airtight container for up to 1 week.

Topics:

VANILLA, GREEK, BAKING, DESSERT, WALNUTS, FAST

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ANDY HARRIS

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