Greek shortbread

Name: Greek shortbread
Yield: 85 servings
Cuisine: Bake
Ingredients: 250.00 g butter soft, or margarine; 100.00 ml sugar; 1.00 eggs yolk only; 25.00 ml brandy; 5.00 ml vanilla essence; 800.00 ml flour cake; 125.00 g almonds blanched, chopped; 0.00 icing sugar

85 servings

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By Food24 November 03 2009

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Ingredients (8)

250.00 g	butter — soft, or margarine
100.00 ml	sugar
1.00	eggs — yolk only
25.00 ml	brandy
5.00 ml	vanilla — essence
800.00 ml	flour — cake
125.00 g	almonds — blanched, chopped
0.00	icing sugar

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Method:

Preheat the oven to 160 °C and line 2 baking trays with baking paper.
Cream the butter or margarine and sugar together until light and fluffy.
Beat in the egg yolk, brandy and vanilla essence.
Add the flour and almonds and knead to form a soft dough.
Roll into small balls, flatten slightly and arrange on the baking trays.
Bake for 30 minutes or until done but still pale.
Arrange in a dish while still hot, dust with icing sugar and leave to cool.