Ingredients
Icing
- 450 g sugar
Dough
- 250 g unsalted butter, diced
- 50 g icing sugar, (use from the icing sugar already prepared)
- 1 egg yolk
- 20-40 g brandy, (depending on flavour you are after)
- 385 g plain flour
- 1 tsp baking powder
- flaked almonds, (Optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees. Line 2-3 flat baking trays with non-stick baking paper.
Put 200g sugar into bowl and mill sp10/20secs. Set aside.
Put remainding 200g sugar in bowl and mill sp10/20secs. Set aside with 1st batch of icing sugar
Place flour and baking powder to bowl mix sp6/10secs. Set aside in a seperate bowl.
Add butter and icing sugar mix sp3/10secs. Scrape down sides of bowl.
Add yolk and brandy mix sp3/10secs.Scrape down the sides of the bowl and repeat.
Add flour mixture mix sp3.5/10-15secs. Then use spatula to bring togther if not already done so. Be gentle when mixing.
Break into small pieces, about the size of a large walnut. Gently shape into cresents. Place onto prepared baking trays, flatten slightly and pinch end so they look like cresent moons. Leave between 3-4cm between each one.
Place trays into oven 15-20 mins or until lightly coloured.
Leave to cool for 10 mins. Sift icing sugar onto warm shortbread. Gently move each shortbread into the gaps where the icing sugar has fallen so icing sugar sticks to the bottomof the shortbreads as well.
Make sure shrtbreads are well covered with icing sugar.
Store in an airtight container and sift any remaining icing sugar onto them. Seal and store for at least 2 days before eating.
Icing
Dough
Tip
Be gentle when shaping dough and try not to over handle. They are supposed to melt in your mouth hence why you NEED to be gentle.
Over handling can cause the dough to dry out and crack when baking. If you see stress lines on the shortbread before it goes into the oven that is a sign it will crack so bring it back togther and make the cresent again.
I usually bring the dough togther by making it into a ball before shaping into a cresent shape. I like making mine small so they are little mouthfuls of yummy goodness. They will rise a little so don't place them too close when baking.
I also use 40g (2 tblsp of brandy) I think they taste better that way 
Almond flakes can be added if you like, put them in when mixing dough by hand with spatula. I don't usually make these with almonds as I find them amazing without it.
The icing sugar needs to be sifted on warm shortbread so it slightly melts into it and sticks. They taste great if you have icing sugar over the entire shortbread, hence why I usually move them & place them onto the parts of the baking paper theat icing sugar has fallen on to.
These shortbreads really do need at least 2days (48 hrs) to improve the flavour. These are great to prepare days or weeks before Christmas. If you get impatient and want to eat them before the 2 days they will taste bland. I find at Christmas they aslso go really well with brandy custard.
I usually store in shallow containers with non-stick baking paper underneath them.
I adapted this recipe from a traditional Greek cookbook but have misplace it so I don't know what the name of the book is anymore. I have altered it slightly to make it the way I like it.
Thermomix Model
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Recipe is created forTM 31
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Comments
must stop eating! cant stop eating! so temting and soo delicious. great and easy recipe to follow.
Great recipe. Was skeptical as my mum's really are the best and she uses self raising flour instead of Plain flour but they are actually delicious. Didn't add brandy or walnuts. Made them a little bigger so ended up with fewer biscuits. Wasn't sure if I had to wash the bowl in between the various stages. Will definitly make again. Thank you for the recipe
what a great recipe, definitely a hit with the family, will be making this often. Love Greek biscuits and this recipe is definitely a favorite in this household.
Amazing. I’ve been making these every Christmas for family and friends since I first tried your recipe a few years ago. Everyone looks forward to their gift hampers now just for these biscuits.
These are the best, just like my Nana use to make, thanks so much for sharing
Beautiful melt in the mouth shortbread, will be great to add to my Christmas Hampers
Awesome easy recipe. My mum had sadly admitted these are better then her own. Big call from a proud Greek woman. I replace the brandy with galiano. I also stuff the middle of the biscuits with cinnamon flavored crushed walnuts so you get a surprise when you bite into them.
Great recipe!
Great recipe! Very addictive
These are wonderful . I added Rosewater instead of brandy and sprinked the Rosewater when they had finished cooking as well . amazing
Katmaloo
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