Un Kurabiyesi - Melt in the Mouth Turkish Shortbread Cookies! |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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In North Africa & the Middle East are many variations of the humble shortbread, they all go by different names but are all very similar in taste & appearance. This Turkish recipe is very similar to my favourite Algerian shortbread called Ghraybia. I also like to make these using 2 cups of Self Rising flour (omitting the baking powder) & to use a mix of 3 tbsp ghee plus margarine to make 2 cups (when doing this I omit the vanilla as I like to taste the sweetness of the ghee). Ingredients:
1 cup unsalted butter, room temperature |
2 cups flour |
1 cup icing sugar (split into 2 half cups) or 1 cup confectioners' sugar (split into 2 half cups) |
1 teaspoon vanilla |
1/2 teaspoon baking powder |
Directions:
1. Preheat the oven to 160c.
2. In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
3. Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
4. One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
5. Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
6. Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
7. Allow to cool, then just before serving dust again with the rest of the icing sugar.
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