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Greek Shortbread Recipe

Home > Adelaide > Food and Wine | Recipes
by Krystle McGill (subscribe)
Hello, My name is Krystle McGill. I am a freelance journalist living in Sydney. Please check out my blog at
Published August 21st 2011
Greek Shortbread are one of a kind. They make your mouth water. Hazelnut, vanilla, and brandy shortbread has a taste that stands out to individuals.

So how do we make these little heavenly delights? Follow the simple steps below.

250g unsalted butter, chopped
1/2 cup caster sugar
1 egg yolk
1/3 cup brandy
1 tablespoon lemon juice mixed with 1/4 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
3 cups plain flour, sifted
1/2 cup finely chopped toasted almonds
-1/2 cup sifted icing sugar mixture for coating


1. Preheat oven to slow, 150 degrees celcius. Lightly grease and line 2 baking trays with baking paper.

2. In a large bowl, cream butter and sugar together until light and fluffy. Add egg yolk, beating well.

3. Mix in brandy, lemon juice mixture, vanilla and cloves. Fold in flour and almonds to form a firm dough.

4. Roll heaped tablespoonfuls of the mixture into sausage shapes. Form each shape into a crescent. Arrange on prepared trays. Bake for 35-40 minutes.

5. Loosen and cool tray. Transfer to a rack to cool completley. Dust liberally with icing sugar. Store in an airtight container.

Simple but delicious. You can really taste the flavour of the almonds. Enjoy!
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