10 servings
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Greek shortbread

By Food24 November 03 2009
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Ingredients (9)

125.00 g butter — unsalted
15.00 ml castor sugar
1.00 eggs — yolk only
125.00 ml flour — cake
125.00 ml flour — self-raising
10.00 ml brandy
150.00 ml almonds — toasted and finely chopped
0.00 cloves — to garnish
30.00 ml icing sugar
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Preheat the oven to 160 °C and grease a baking sheet.

Cream the butter and sugar together, add the egg yolk and whisk until the mixture is pale yellow and fluffy.
Add the cake flour, self-raising flour, brandy and almonds and knead to form a smooth dough.
Roll the dough out until about 2 cm thick and cut out shapes with a cookie cutter. Place a clove in the centre of each.
Transfer the shapes to the baking sheet and bake for 15 to 20 minutes or until the biscuits are straw-coloured.
Dust generously with icing sugar while still hot.

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