Kourabiethes

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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.