Honey Shortbread (Greece) |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
|
This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread. Ingredients:
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup olive oil |
1/4 cup granulated sugar |
1/2 cup brandy |
4 tablespoons orange juice |
1 tablespoon orange zest, minced |
1/2 cup walnuts, chopped |
1 teaspoon ground cinnamon |
1 cup honey, dark |
1/2 cup granulated sugar |
1 cup water |
Directions:
1. Preheat oven to 350 degrees F, then grease & flour several baking sheets.
2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
3. In a large bowl combine oil, sugar, brandy, OJ & zest.
4. Gradually add dry ingredients to liquid ingredients, combining well after each addition.
5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
9. Boil rapidly for 5 minutes to thicken, then allow to cool.
10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.
|
|