Prep 20 mins
Cook 20 mins
A melt-in-your-mouth sweet Greek biscuit-y type thing that I've yet to try but am posting here for safe keeping. Apparently they go nicely with tea/coffee so good for when you've got company!
- 250 g butter
- 2 tablespoons icing sugar (confectioners sugar)
- 300 g icing sugar (for dusting)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
- 300 g plain flour
- 1 teaspoon baking powder
- Pre-heat the oven to 180c and line a baking tray with baking paper.
- Beat the butter for 8-10mins until very pale and thick.
- Add the 2 tbsp icing sugar and beat well again.
- Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
- Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
- Place the mixtuer in plastic wrap and refridgerate for 30 minutes.
- Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
- Bake for approximately 20 mins or until they are lightly golden.
- Remove from oven and leave to cool for 10-15 minutes.
- Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
- Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
- Store in an airtight container.