- 450 g sugar
- 250 g unsalted butter, diced
- 50 g icing sugar, (use from the icing sugar already prepared)
- 1 egg yolk
- 20-40 g brandy, (depending on flavour you are after)
- 385 g plain flour
- 1 tsp baking powder
- flaked almonds, (Optional)
Pre-heat oven to 180 degrees. Line 2-3 flat baking trays with non-stick baking paper.
Put 200g sugar into bowl and mill sp10/20secs. Set aside.
Put remainding 200g sugar in bowl and mill sp10/20secs. Set aside with 1st batch of icing sugar
Place flour and baking powder to bowl mix sp6/10secs. Set aside in a seperate bowl.
Add butter and icing sugar mix sp3/10secs. Scrape down sides of bowl.
Add yolk and brandy mix sp3/10secs.Scrape down the sides of the bowl and repeat.
Add flour mixture mix sp3.5/10-15secs. Then use spatula to bring togther if not already done so. Be gentle when mixing.
Break into small pieces, about the size of a large walnut. Gently shape into cresents. Place onto prepared baking trays, flatten slightly and pinch end so they look like cresent moons. Leave between 3-4cm between each one.
Place trays into oven 15-20 mins or until lightly coloured.
Leave to cool for 10 mins. Sift icing sugar onto warm shortbread. Gently move each shortbread into the gaps where the icing sugar has fallen so icing sugar sticks to the bottomof the shortbreads as well.
Make sure shrtbreads are well covered with icing sugar.
Store in an airtight container and sift any remaining icing sugar onto them. Seal and store for at least 2 days before eating.
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Be gentle when shaping dough and try not to over handle. They are supposed to melt in your mouth hence why you NEED to be gentle.
Over handling can cause the dough to dry out and crack when baking. If you see stress lines on the shortbread before it goes into the oven that is a sign it will crack so bring it back togther and make the cresent again.
I usually bring the dough togther by making it into a ball before shaping into a cresent shape. I like making mine small so they are little mouthfuls of yummy goodness. They will rise a little so don't place them too close when baking.
I also use 40g (2 tblsp of brandy) I think they taste better that way
Almond flakes can be added if you like, put them in when mixing dough by hand with spatula. I don't usually make these with almonds as I find them amazing without it.
The icing sugar needs to be sifted on warm shortbread so it slightly melts into it and sticks. They taste great if you have icing sugar over the entire shortbread, hence why I usually move them & place them onto the parts of the baking paper theat icing sugar has fallen on to.
These shortbreads really do need at least 2days (48 hrs) to improve the flavour. These are great to prepare days or weeks before Christmas. If you get impatient and want to eat them before the 2 days they will taste bland. I find at Christmas they aslso go really well with brandy custard.
I usually store in shallow containers with non-stick baking paper underneath them.
I adapted this recipe from a traditional Greek cookbook but have misplace it so I don't know what the name of the book is anymore. I have altered it slightly to make it the way I like it.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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