Honey Shortbread (Greece)

READY IN: 50mins
Recipe by Sydney Mike

This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.

Top Review by littlemafia

I ditto chef kate! These cookies were so delicious. I chose to give them a more Greek shape and I served the syrup separately,so everyone could dip if they wished. I prefered them without so that was a good choice.Made for ZWT6.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F, then grease & flour several baking sheets.
  2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
  3. In a large bowl combine oil, sugar, brandy, OJ & zest.
  4. Gradually add dry ingredients to liquid ingredients, combining well after each addition.
  5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
  6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
  7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
  8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
  9. Boil rapidly for 5 minutes to thicken, then allow to cool.
  10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

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