These powdery sugar-coated cookies are known in Greek as Kourabiedes or Greek shortbread. These traditional buttery Greek cookies are filled with interesting flavours of vanilla, orange and almond and decorated with sprinkles of icing sugar. I fondly remember my first ever bite into one of these biscuits, it was the most enjoyable mouth-watering sensation. We were fortunate to have Greek neighbour's house who always had freshly made Greek cookie when we visited. I have been practising making them over the last few months and each time they have been enjoyed by my friends. They are easy to make and last for weeks, and for Valentines Day. They usually formed into circles or crescent shapes, but for fun, I formed them into heart shapes I have called them my love cookie. Try baking these for Valentine's day or a special occasion for someone you love, or a treat for yourself.
- 250g unsalted butter, softened
- 100g (2/3 cup) icing sugar, sifted, plus about 200g extra for dusting
- 1 large free-range egg room temp
- 300g (2.5 cups) plain flour
- 2 teaspoons vanilla
- 1 orange rind grated
- 1 tsp baking powder
- 60g (1/2 cup) almond meal
- 1 tbsp rosewater syrup (optional)
- Heat the oven to 160˚C and line 2-3 baking trays.
- With an electric mixer beat the butter until fluffy with 100g sifted icing sugar, until pale and fluffy (it may take 10-12 minutes).
- Add the vanilla and orange rind and combine.
- Slowly add the egg to the butter mixture, beating until combined.
- Gradually add the sifted flour-baking powder mixture and ground almond and combine to form a dough. You may have to gently knead in the last of the flour by hand.
- Lightly flour your hands. Using a rolling pin, roll out the dough on a floured board until it's about 12mm thick then cut-out with a heart shape* cookie cutter. At the end I used the scraps of the leftover dough to form small balls pressed lightly to dent, or try rolling into a small sausages and bend slightly to form a crescent shape.
- Spread the biscuits over 2-3 baking paper-lined baking sheets and set to firm in the fridge for 1 hour or freezer for 30 mins.
- Bake for 15-20 minutes until lightly golden.
- Transfer the baked biscuits to a cooling rack and, while still warm, sprinkle lightly with rosewater. Sprinkle with icing sugar, leave to cool completely before sprinkling a final generous dusting of icing sugar.
- Makes about 12 heart shapes, with a few extra small cookies.
- They will keep for weeks if they are stored in an airtight container.
*copper heart shape cookie-cutter: https://www.boroughkitchen.com/copper-cookie-cutter