Kourabiethes / Greek Shortbread

by - April 21, 2015

Kourabiethes / Greek Shortbread

Preparation time 20 minutes
Baking time 10 ~ 15 minutes
Makes 20 ~ 24

Ingredients:
1/2 cup salter butter, soften 
1/4 cup + 2 tbsp superfine ( caster) sugar
1 large egg
1/2 tsp vanilla essence 
1 1/4 cup all purpose flour
Add 1/4 tsp of salt if you are not using salted butter

Method:
1. Preheat the oven to 400F / 200C. Grease two large baking sheet with parchment paper or use silpat mat.
2. Using electric mixer, beat butter and sugar in a medium bowl on medium speed until pale and creamy.


3. In a small bowl, beat the egg with fork to mix yellow and white together. Add half of the egg to the butter mixer and beat until just combined.  Reserve remaining eggs for later use.




4.  With the mixer on low speed, beat in vanilla followed by the flour. Dough will be firm. If not add little flour to get firm dough( dough should not be sticky and not like chapati dough).

Kourabiethes / Greek Shortbread


5. Divide the dough in to equal no of portions and shape it into twists. Place the cookies 2 inches apart on the prepared baking sheets. Brush with remaining egg.

Baking:
6. Bake for 10 ~ 15 minutes, until lightly browned and firm. Remove and allow the cookies on the baking sheets until they harden a little. Then transfer to cooling racks and let cool completely. Store it in air tight container.

Kourabiethes / Greek Shortbread


Greek Shortbread


Preparation time 20 minutes
Baking time 10 ~ 15 minutes
Makes 20 ~ 24

Ingredients:
1/2 cup salter butter, soften
1/4 cup + 2 tbsp superfine ( caster) sugar
1 large egg
1/2 tsp vanilla essence
1 1/4 cup all purpose flour
Add 1/4 tsp of salt if you are not using salted butter

Method:
1. Preheat the oven to 400F / 200C. Grease two large baking sheet with parchment paper or use silpat mat.
2. Using electric mixer, beat butter and sugar in a medium bowl on medium speed until pale and creamy.
3. In a small bowl, beat the egg with fork to mix yellow and white together. Add half of the egg to the butter mixer and beat until just combined.  Reserve remaining eggs for later use.
4.  With the mixer on low speed, beat in vanilla followed by the flour. Dough will be firm. If not add little flour to get firm dough( dough should not be sticky and not like chapati dough).
5. Divide the dough in to equal no of portions and shape it into twists. Place the cookies 2 inches apart on the prepared baking sheets. Brush with remaining egg.

Baking:
6. Bake for 10 ~ 15 minutes, until lightly browned and firm. Remove and allow the cookies on the baking sheets until they harden a little. Then transfer to cooling racks and let cool completely. Store it in air tight container.

      www. sarasyummybites.com



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13 comments

  1. What an interesting name for those cute shaped shortbreads.

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  2. oh these are perfectly baked!!love that last click..

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  3. Such lovely shapes and the cookies sound so delish!

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  4. Greek shortbread look so nice. Must be delicious dunked in tea or coffee.

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  5. I am sure they are flaky and soft. Look yumm.

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  6. Dangerously addictive and very tempting cookies..i dont mind having some.

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  7. Wow the bread looks fantastic, i am sure it must have tasted delicious.

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  8. wow, shortbread looks very cute, thought it is a bread by the look of it!! Nice shape and must taste yum with all that butter!!!

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  9. I have once made these shortbread cookies and loved it. Yours look so delicious...

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  10. I remember making these and loved them. Yours looks absolutely inviting..

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  11. Love the flaky texture of the cookies. Looks very lovely Sarasawathi!

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