‘I have not yet met anyone who does not like these most amazing Greek cookies. This recipe was passed on to me by Maria, my dear neighbour in Limassol ..’
This recipe makes about 35 cookies
You will need :
200g sugar plus extra sugar for dusting
100g crushed nuts of your choice
250g plain flour, sifted twice
1/8 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 egg yolk
pinch of salt
150g ground almonds
Few drops vanilla extract
Few drops rose water (if not available use orange flower water)
1/2 teaspoon lemon zest
Tip of a teaspoon ground cloves, do not overdo it
Cream the soft butter in a mixing bowl until it is very white and creamy
Add the icing sugar
Continue creaming until very light in colour and texture and fluffy in appearance.
Mix together the egg yolk with the vanilla and rose water. Add to the butter mixture and blend in.
Sieve the flour twice and add the salt, bicarbonate of soda, baking powder, ground almonds, lemon zest, vanilla extract, rose water, crushed nuts and ground cloves.
Use a large metal spoon to gradually add together the flour mixture into the butter mixture. Mix and use your hands until it forms a soft dough.
Shape into small balls
Indent each ball in the middle with your thumb or index finger to form a crescent shape.
Place on a baking tray prepared with cooking spray. Do not grease with butter. Bake for 10 to 15 minutes. While they are still hot covered them with icing sugar and allow them to completely cool down.
Cover the bottom of a flat plate with icing sugar.
Place the cold cookies on top of the icing sugar and sprinkle with more icing sugar over then. Turn them over so that they are fully covered.
Shake off the excess icing sugar and arrange on platter.
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Tip: The more you beat the butter, until it is fluffy and white, the lighter the texture of the cookie
President Butter and Fry Light cooking sprays by Rimus Group
McDougalls Flour and Saxa Salt by Premier Foods at George Borg Ltd
Icing Sugar by Silver Spoon at Borg & Aquilina
Nuts, dried fruit and spices by Lamb Brand