These little cookies I learned to make from my days of working at the Greek Kitchen, which used be in Stellenbosch and also in the kitchen of my Turkish mother.
They are a treat for afternoon tea and to impress the guests.
I prefer the Greek Kourabiethes, because they don't add oil to them. However, I like the Turkish simplicity of not adding any almonds in them. Making these delicious biscuits can be tricky, because you shouldn't knead them too much or even bake them for too long. If you do, they will be hard outside and lumpy inside.
I added my own little twist to the recipe. If you don't have vanilla essence in your kitchen then one teaspoon of cinnamon will give them a beautiful aroma. Also, I stick in one small twig of clove, and it bursts with flavour when it is baking in the oven.
Ingredients:
250 grams of unsalted butter (salted butter can also be used)
2 1/2 cups of soft icing sugar (soft castor sugar can also be used)
2 cups of all-purpose flour
1 egg yolk (if the egg is small, add in another 1/2 an egg yolk)
1 spoon of vanilla essence ( 1 spoon of vanilla powder)
cloves
about a hand full of toasted almonds (optional. If you want to make greek style cookies, then add the almonds)
Preheat the oven to 180 degrees celcuis.
In a mixing bowl, with an electric mixer cream the butter and sugar. It must have a fluffy creamy texture and look to it. Then gradually add the egg yolk and vanilla essence.
Sieve flour and the baking powder over the butter mixture.
With a fork gently mix the flour into the butter mixture. As soon as it becomes a soft dough, start kneading it gently with your nuckles. Don't knead too much.
Wrap the the dough in cling wrap and store in the fridge for 30 min to an hour.
While the dough is in the fridge, you can start preparing the almonds. In a pan without butter add the almonds. Toast them until they are golden brown. Make sure you don't burn them.
Grease a flat baking pan.
Take out the dough. You will see it is firm and easy to work with. Take small amount into your hand and form them into little balls. They must be about the size of a wallnut. Don't worry, when they bake they rise a little and become bigger. Insert one clove at the top of each dough ball.
Place the tray in the oven and bake for 20-25 minutes. They must be firm on top,but soft enough to make a dent with your finger.
Let them cool on a wire rack. With the reserved icing sugar, dust the cookies generously.
Greek Style
Instead of making the dough into small balls, you can cut them into crescent shapes.
Roll out dough on a flour dusted service. The dough must be about 10 mm thick.
With a drinking glass, press int the dough, and press down again so that it cuts the curcle in half to make crescent shapes.
Place the crescents on a baking tray and bake for 20-25 minutes.
Once they are done, place them on a wire rack and cool. Dust with icing sugar and serve.
This short bread cookie is delicious on its own or served with hot black tea.
I remember that on Fridays my Turkish mom and her friends used to recite the Qu'ran. They would decide who was going to make what for Lunch. Nazli, my host mom's best friend used to make these little cookies.
They were so cute and so delicious.
Today, while I was making these cookies I was so desperate to bring the mood of Istanbul into my home. The memories of me standing by my host mom's side while she was preparing the treats and the sounds of taxis, children and people living their lives are still so clear. So, I switched on the Turkish TV channel, and luckly they had a travel program about Istanbul. Turkish was piercing through the room. I also opened my Turkish playlist of romance. The mood was perfect!
Happy Baking!
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