Greek shortbread

Recipe from: 12 April 2013

Ingredients 8
Servings 20
Time 01:30


  • 125
  • 2
    icing sugar - plus extra for dusting
  • 1
    large egg yolk
  • 1
    vanilla extract, or vanilla essence
  • 1
    brandy (optional)
  • 1
    almond essence (optional)
  • 2
    self-rising flour
  • 1
    baking powder


Preheat oven to 170°C. Grease and line a baking tray.
Preheat oven to 180°C. Grease and line a large baking tray.

Cream butter until pale and thick. Add icing sugar and beat well. Add egg, vanilla, brandy and almond essence and beat until well incorporated. Sift flour and baking powder into creamed mixture and mix to form a thick dough. Refrigerate mixture for 30 minutes.

Dust your hands with flour. Shape dough into small cherry tomato-sized balls.

Roll balls into sausage shapes and place on baking tray. Bend each sausage into a crescent. Bake for 20 minutes until golden. Allow to cool. Dust with plenty of icing sugar and serve with coffee.

Sift flour, cocoa, bicarbonate of soda and salt into a bowl.

Cream butter and both sugars. Add melted chocolate and mix together.

Beat in vanilla and eggs, one at a time, then mix in dry ingredients Mix through chocolate chips

Dollop rounded tablespoonfuls of mixture on a baking sheet, about 6cm apart. Don’t flatten; they will spread as they bake.

Bake for 18 minutes until firm to the touch but still slightly soft; they’ll harden on cooling.

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This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: traditional  |  biscuits  |  recipe  |  mediterranean  |  greek  |  dairy  |  baking

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