Kourampiedes (Cypriot Shortbread)

Traditional Greek and Cypriot shortbread biscuits usually made at Christmas and Easter.
From the book-
Celebrate with wishes
Author: Maria Sokratous

Ingredients:

• 300g ghee butter
• 50g icing sugar
• 1/4 tsp bicarbonate of soda
• 1/2 tsp lemon juice
• 1/2 tsp vanilla
• 1/4 cup Brandy
• 460g plain flour
• 100g chopped hazelnuts (firstly roasted in the oven)
• Icing sugar for sprinkling on top

Pre-heat your oven on 160c

Method:

1. Beat the butter and sugar in the mixer until fluffy.
2. Dissolve the soda with the lemon juice and add it to the butter mixture.
3. Beat well and add the brandy and vanilla to the mixture.
4. Slowly add the sifted flour and knead into a soft ball.
5. Then add the chopped roasted hazelnuts.
6. Take small pieces of the mixture and create small balls.
7. Transfer the small balls (kourampiedes) to a tray covered in baking tray and place four centimetres away from each other.
8. Bake for about 15 minutes.
9. Once cooked, (Note: they stay a bit pale and don’t really turn golden brown) let them cool down slightly before moving them. Coat them in icing sugar on top and serve.
   
   Tip: Make sure to store them in a container with a lid.