JOIN PROBUS TODAY!
AUS: 1300 630 488    NZ: 0800 1477 6287

Kourambiedes (Greek shortbread)

27 Nov 2024

This Lyndey Milan recipe is from Lyndey & Blair’s Taste of Greece Book (Hardie Grant RRP $39.95).

Lyndey is a popular, experienced international tour host and you can join her on one of her Culinary & Cultural Tours in Morocco 30 April – 11 May or Puglia (Italy) 13 – 20 May.

Kourambiedes (Greek shortbread)

These traditional Greek shortbreads are crisp and delightful and make lovely Christmas gifts, or as a sweet treat.

For making about 40 shortbreads

Preparation time 35 minutes

Cooking time 15 minutes

Ingredients:

250g unsalted butter, softened

100g icing sugar

1 egg yolk

1 teaspoon finely grated orange rind

1 tablespoon ouzo or brandy

100g ground almonds

2 1/2 cups (375g) self-raising flour

1 cup (160g) icing sugar, extra

Method:

  1. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
  2. Beat butter, icing sugar and rind in a medium bowl with electric beaters until light and creamy. Add egg yolk, ouzo or brandy and beat until well combined. Add almonds and flour and mix on low speed to form soft dough.
  3. Shape level tablespoons of mixture into crescent shapes. Place 3cm apart on prepared trays.
  4. Bake for 12-15 minutes or until lightly golden. Stand for 3-5 minutes before transferring to a wire rack to cool. While still warm sift over half of the extra icing sugar. Turn biscuits and sift over remaining icing sugar to coat completely. Cool.
  5. Store shortbread in an airtight container for up to a week.

Lyndey’s Note: Replace the orange rind with vanilla extract if you like. Biscuits can also be sprinkled with a little rosewater while still warm, before dusting with icing sugar.

Recipe from Lyndey & Blair’s Taste of Greece

Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly. She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances. 

With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2024. She also works as an enrichment speaker on cruises. 

Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President. She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities. 

Please visit lyndeymilan.com for more information.