Joy's Kourabiethes (Greek shortbread biscuits)

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Joy's Kourabiethes (Greek shortbread biscuits)

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Ingredients

60 piece(s)

Joy's Kourabiethes (Greek shortbread biscuits)

300 g Butter, softened
1 tsp Vanilla Bean Paste
60 g raw sugar
1 egg yolk
2.5 tablespoon Ouzo, (or brandy)
1 level tsp baking powder
500 g self-raising flour
125 g slivered almonds, (roasted and cooled, slightly crushed))
400 g icing sugar
250 g water
few drops Rose Water

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6

50min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Greek

Recipe's preparation

Preheat oven to 170°C. Line 2 baking trays with baking paper and set aside.

Place sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add butter and beat 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula and beat 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula. Add vanilla bean paste, Ouzo and egg yolk and mix 1 min/speed 4.

Add self-raising flour and baking powder and mix 15 sec/speed 4.

Scrape down sides of mixing bowl with spatula, then mix 15 sec/speed 4 until it is well combined. Transfer dough onto a floured silicone bread mat or work surface and flatten slightly.

Place a bowl onto mixing bowl lid, then weigh slivered almonds into it. Sprinkle almonds over dough and knead lightly with your hands to incorporate.

Roll out dough into a rectangle shape about 1cm thick and cut using cookie cutter, and transfer biscuits onto prepared baking trays.

Bake at pre-heated oven at 170°C for 20-30 minutues until light golden brown.

Add about 200g water and a few drops of rosewater to a spray bottle and spray cooked biscuits lightly.

While biscuits are still warm, dip the kourabiethes into a bowl of icing sugar until they are well coated and place onto cooling racks to cool completely.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.