At Stockland Gladstone, Noni B Manager, Toni's handmade Greek sweets are almost as well liked as she is. In the lead up to the holiday's, Toni agreed to teach us her family's secret to sweet success. “Mum’s kourabiethes are definitely the best. It’s so easy that even the kids can have a go!” Discover how to re-create them at home.
Makes around 2 dozen biscuits
- 3 cups flour
- 250g unsalted butter
- 1 cup soft icing sugar
- 1 egg
- 4 tsps almond essence
- 1 cup blanched almonds (sliced or chopped)
- 1 tsp baking powder
- 1 tsp cinnamon
- Icing sugar to sprinkle on top when cooked
In a large bowl, cream the butter and icing sugar together, then add the
egg, almond essence, blanched almonds and cinnamon.
Gradually add flour and baking power to the mix and form a smooth dough. Add extra flour if the mixture is still a little wet.
Grab a ball of mixture and shape into crescents on a lightly greased tray and cook for 20 minutes at 180 degrees.
When it’s ready, sift the soft icing sugar on top while still warm.
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