Greek Shortbread
Recipe: #28208
September 24, 2017
Categories: Desserts, Cookies, Snacks, Australian, Greek, Christmas, Game/Sports Day, Picnic, Oven Bake Vegetarian, Kid's Lunches, Sugar, Kosher Dairy, , more
"Found in the "Australian Womenn's Weekly New Cookbook" by Food Editor Ellen Sinclair. I was curious at 1st how the Aussies identified this recipe as "Greek" in origin, but decided it didn't matter much because I love shortbread & was destined to love any version that also contained Brandy. I expect you will too. (Times were not given so have been estimated by me) ENJOY!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (56.8 g)
- Calories 244.9
- Total Fat - 8.2 g
- Saturated Fat - 5 g
- Cholesterol - 35.7 mg
- Sodium - 10 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 0.6 g
- Sugars - 25 g
- Protein - 2.5 g
- Calcium - 14.5 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 190C (375F).
Step 2
Cream butter & sifted powdered sugar until very light & fluffy. Add egg yolk & Brandy & beat well.
Step 3
Add sifted flour & baking powder & mix until combined.
Step 4
Turn mixture out onto a lightly-floured surface & knead lightly.
Step 5
Take a tablespoonful of dough & roll into a 4-in long roll, making sure that the roll is thinner at each end. Form into a horseshoe shape & repeat w/the remaining mixture.
Step 6
Place on greased oven trays & bake 20 min.
Step 7
NOTE FROM ME: This is where the recipe & I had a difference of opinion. As a general rule & to allow for DH's preferences, I usually split a cookie recipe's yield & leave half of the cookies plain. Then I would lightly dust the rest for myself or any guests. However, this recipe said to "Sift the extra powdered sugar onto a tray. Place hot cooked biscuits in it & turn them to make sure they are well-coated w/the sugar." IMO, that would be like applying a frosting, which I rarely do for cookies.
Tips
- No special items are required.
1 Reviews
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