 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is an adaptation of Greek shortbread and very popular in my family, especially good with a cup of strong coffee. The recipe doubles and trebles successfully. Ingredients:
250 g butter |
125 ml icing sugar, sifted |
270 g all-purpose flour |
7 ml cinnamon |
2 ml salt |
5 ml vanilla essence |
250 ml icing sugar, sifted (extra) |
10 ml cinnamon (extra) |
Directions:
1. Beat together the butter and sugar until light and creamy.
2. Sift in the dry ingredients and mix in the vanilla essence.
3. Make a large ball and place in the refrigerator in a plastic bag for one hour.
4. Roll into little balls (about 24).
5. Flatten slightly with a fork.
6. Bake for 15 minutes at 200°C.
7. Mix together the extra sugar and cinnamon and roll the hot cookies in this mixture.
8. Set aside to cool and store in an airtight container.
|
|