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Kourabiedes
Makes 50 Cakes, Bread and Pastries
Ingredients
- 275g unsalted butter, softened
- 95g icing sugar, sifted, plus extra for dusting
- 2 egg yolks
- 415g plain flour
- 150g walnuts, roasted and roughly chopped
- 2tsp ouzo
- 1tbsp rosewater, plus 2tsp for brushing
Method
Preheat the oven to 170C/325F/ Gas 3. Line a baking tray with baking paper. Put the butter and icing sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat for 6-10 minutes, scraping down the side of the bowl occasionally, until light and fluffy. Add the yolks and mix until combined. Reduce the speed to low, add the flour and mix until just combined. Stir in the walnuts, ouzo and rosewater.
Using 15g dough for each one, form the mixture into crescent shapes. Place on a baking tray and bake for 12-15 minutes, or until a very light soft brown colour.
Remove from the oven and immediately brush with the extra rosewater. Rest for 1 minute, before rolling them in plenty of extra sifted icing sugar to coat. Store the kourabiedes in an airtight container at room temperature for up to 2 weeks.
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