Christmas baking

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.

Posted in sweet things.

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