Now Theo’s recipe he! he!
Makes around 24
Ingredients
- ½ cup toasted almonds (blanched) chopped 60g chop finely but not the stage of almond meal. You want to know they are there but NOT big chunks. (Optional), Yia Yia doesn’t really like them, but I do.
- Vanilla extract 2 tsp
- 53g castor sugar (1/4 cup)
- 85g of icing sugar (3/4 cup)
- 142g (1 cups) self raising flour
- 284g (2 cups) plain flour
- 1 egg+1 yolk
- 226g butter
952g total
- 24g or 30ml Ouzo or brandy (optional)
Method
- Cream butter and sugar together.
- Add egg then yolk and mix until combined.
- Add vanilla and mix until combined (add brandy or ouzo now if using)
- Add flours, almonds, and mix gently until dough comes together.
- Take a walnut sized piece and roll into a little log and bend into a boomerang shape on a lined baking tray.
- Place about 5cm apart.
- Bake at 175°C for about 20–25 minutes or until just going brown. You don’t want them fully brown. But brown they should be.
- As soon as they come out of the oven, dust very lightly with icing sugar and leave on trays.
- Allow to cool for 5 minutes on trays then place on wire racks and then place in an airtight container when completely cool.
- When ready to serve remove what you need and dust generously with icing sugar/mixture.
- You should only dust those for immediate use or a few days. They will soften over a few days once dusted. I think they are always better next day.
- Un-dusted biscuits will keep for several weeks stored in an airtight container.
Tip
Use actual self-raising flour (don’t make your own) I find they turn out better. If you insist on making your own self-raising only put in about ⅔ the amount of baking powder required. I find when you make your own for these Greek biscuits, they puff up too much.
Notes
The combination of icing sugar and caster sugar produces a slightly crisper biscuit, that’s how we like them. Using all icing sugar will make them softer.
The dusting as they come out of the oven is only a very, very light dusting. It will help the icing sugar stick when you dust them to serve.
They really are better dusted and eaten next day, but who can wait.