Kourabiedes

Christmas is nearly here and I need another batch of kourabiedes…love to give these gorgeous biscuits as gifts.

Here is the recipe for that last minute baking and homemade gift giving.

Mary x

• 250gm unsalted butter

• ½ cup (125 gm) caster sugar

• 3 egg yolks

• ½ cup (125ml) oil

• 1 small cup (shot glass) ouzo

• 1 small teaspoon baking powder

• 4-5 cups plain flour

• 75 gm slivered almonds (optional)

• pure icing sugar

Preheat oven to 200 degrees C. Cream the butter and sugar until light and fluffy. Add egg yolks and mix well. Pour in the oil, ouzo and baking powder.

Slowly fold in the flour a bit at a time. You may not need all the flour; the dough needs to be light and not sticky. Do not overwork the dough as this can make the kourabiedes tough.

Take a small handful of dough and shape into crescents. Place them onto a baking tray.

Place the slivered almonds in a clean frying pan and toast them over a low heat on the stove top until slightly golden. Sprinkle over the dough.

Bake for about 20 minutes, or until golden brown.

Remove from the oven and, using a spatula, transfer onto greaseproof paper. When they are cool, dust with plenty of icing sugar and transfer onto a platter.

These biscuits keep well for about 3-4 weeks.