Kourabiethes are a kind of shortbread, a national standby in Greece served on any festive occasion but particularly at Christmas and New Year.
While the regular recipe, based on wheat flour, butter and almonds and dredged in icing sugar, is particularly gluten-rich, this gluten-free version, developed by good Greek friends, gets their tick of approval and hopefully yours too.
It has a touch of spice and a nice crunch, and accompanies a (Greek) coffee or a glass of sweet wine perfectly.
Jan
KOURABIETHES – GREEK BUTTER BISCUITS
250 gm butter, softened
120 gm caster sugar
1 teaspoon vanilla paste
1-2 teaspoons ground cinnamon
1-2 teaspoons ground cloves
1 egg
2 teaspoons brandy
500 gm gluten-free self-raising flour
80 gm almonds, ground coarsely
1 teaspoon rosewater
150 gm pure icing sugar
Preheat oven to 200°C and line 2 large oven trays with baking paper.
Beat butter and sugar together in a food processor (or by hand) until pale and fluffy.
Add vanilla, a teaspoon of each of the ground cinnamon and cloves, the egg and 1 teaspoon of brandy. Mix well and taste. Add the additional spice if you like a more pronounced flavour.
Mix the flour and ground almonds together and gradually add to the butter/sugar mixture, beating until the dough comes together.
Remove from mixer. Add any remaining flour/almond mix and continue kneading until well combined. Roll out the dough on a (gluten-free) floured surface to a layer around 12mm thick.
Use a small glass or biscuit cutter to remove a curve of dough, then continue to cut crescent shapes, re-rolling the left-over dough as you need. Place the crescents on the baking sheets, not too close together as they will expand a little.
Bake for 20 minutes or until just golden underneath. (Check after 15 minutes as they can brown quickly.) Remove from the oven.
Place remaining teaspoon of brandy along with the rosewater in a bowl.
When the kourabiethes have completely cooled lightly flick the brandy and rosewater from your fingertips onto the biscuits, not to wet them but to scent them.
Sieve icing sugar onto a tray and transfer biscuits onto it. Sieve more icing sugar over the top to coat thickly. Repeat with remaining biscuits.
Store in an airtight container for 2-3 weeks.
Makes around 40.