UN KURABIYESI - MELT IN THE MOUTH TURKISH SHORTBREAD COOKIES!
In North Africa & the Middle East are many variations of the humble shortbread, they all go by different names but are all very similar in taste & appearance. This Turkish recipe is very similar to my favourite Algerian shortbread called Ghraybia. I also like to make these using 2 cups of Self Rising flour (omitting the baking powder) & to use a mix of 3 tbsp ghee plus margarine to make 2 cups (when doing this I omit the vanilla as I like to taste the sweetness of the ghee).
Provided by Um Safia
Categories Dessert
Time 30m
Yield 25 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 160c.
- In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
- Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
- One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
- Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
- Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
- Allow to cool, then just before serving dust again with the rest of the icing sugar.
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