Kourapiedes
Created by Jamanda, Sunday, 30 September 2007
Description
A gorgeous buttery biscuit recipe from Bagpuss
Ingredients
At a glance
Cuisine
Cooking Method
Type
Preparation Time
Cooking Time
Budget
Seasonality
Course
- 250g Butter
- 2tbps icing sugar (plus about 500gs for storage)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tbp brandy
- 300g of flour (note I generally add about 6tbsps more than this)
- 1tsp baking powder
Method/steps
- Beat the butter for 8 to 10 minutes until very pale and thick (I generally set my kitchenaid to this and leave it for a while)
- Beat in the icing sugar
- Add the egg yolk, vanilla and brandy
- Sift in the flour (I generally don't sift) and beat until it becomes a dough
- Cover in cling-film and leave in the fridge for at least 30 minutes (I think over night be also be fine but you would probably need it out of the fridge for a while before you used it in that case)
- Pre heat the oven to 180°C. (I use this temp in a fan assisted oven)
- Form the dough into small balls like cherry tomatoes and bake until they are lightly golden (The recipe suggests 20 minutes obviously times might vary)
- Let the biscuits cool then transfer them into what ever box you are going to keep them in and cover in icing sugar (Literally any space in the box which isn't biscuit should be icing sugar)
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