Kourapiedes (greek Biscuits)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 250 g butter
• 2 tablespoons icing sugar (confectioners sugar)
• 300 g icing sugar (for dusting)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon brandy
• 300 g plain flour
• 1 teaspoon baking powder

Recipe

• 1 pre-heat the oven to 180c and line a baking tray with baking paper.
• 2 beat the butter for 8-10mins until very pale and thick.
• 3 add the 2 tbsp icing sugar and beat well again.
• 4 add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
• 5 sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
• 6 place the mixtuer in plastic wrap and refridgerate for 30 minutes.
• 7 form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
• 8 bake for approximately 20 mins or until they are lightly golden.
• 9 remove from oven and leave to cool for 10-15 minutes.
• 10 meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
• 11 place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
• 12 store in an airtight container.