GREEK SHORTBREAD
Shortbread that melts in the mouth. Slightly fragranced.
Provided by scu
Time 1h30m
Yield Makes 50-70 small biscuits
Number Of Ingredients 0
Steps:
- Preheat the oven to 160 degrees centigrade. Line 2 large baking trays.
- Cream butter and sugar together until the mixture is light and fluffy.
- Beat in the egg yolk.
- Sift the flour and cornflour and add ground almonds. Mix gently combining everything.
- Make the biscuits (likely to make between 50-70). Break the dough into marble sized pieces and form into barrels or crescent shapes (although round marbles are ok). Place on baking tray with about a cm between each. Bake for 25 mins- the biscuits want to be set but not coloured.
- Once the biscuits are cool dip them quickly into the rosewater and then roll them about in a bowl of icing sugar. You want the biscuit to be entirely coated. I suggest using one hand to dip the biscuit in the water and one hand to cover them in icing sugar- this way you won't end up with really wet/sticky hands. Pack them into a tin, sprinkling a layer of icing sugar as you go.
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