GREEK SHORTBREAD (KOURABIEDES)

Makes +-50

The Cotton Company & Co gave over some of their stunning napkins, which I have featured in this recipe. A great dish, which is beautifully presented, makes all the difference, hence the saying, “you eat with your eyes.” This is a recipe close to my heart, being passed down through my Greek family, to me.

INGREDIENTS

• 250g salted butter

• 60g castor sugar

• 250g self-raising cake flour

• 60g corn flour

• 10ml vanilla essence

• 125g flaked almonds

• 200g icing sugar, for dusting

METHOD

1. Preheat the oven to 150°C/302°F.

2. In a big mixing bowl, sift in all the dry ingredients, except for the almonds. Then add the butter and vanilla essence.

3. Crumble the butter with the dry ingredients, until the crumbed mixture binds together. Then add the almonds in, and evenly knead them into the dough.

4. Roll small balls (I make them about 2x2cm), and put onto a plate and in the deep freeze for 10 minutes.

5. Line a baking tray with baking/parchment paper, and place the balls on top, keeping them about 5cm from each other as you place them onto the baking tray.

6. Bake in the oven for +-30 minutes, or until slightly golden.

Not only is this recipe super easy, but it is also such a crowd pleaser. They are perfect for tea-time, after dinner or as a sweet “plate of eats” to take to your friends. You can never go wrong with classic shortbread, especially when it is dusted in icing sugar, yum!

A BIG Thank you to The Cotton Company & Co! Here’s their link: https://thecottoncompany.co.za

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