Kouramiedes (Greek Christmas biscuits)

A Greek friend gave me this recipe – they’re very yummy

Kouramiedes

Pre heat oven to 180 degrees C

Beat 0.5 cups of room temperature butter ( which is about 115 grams or 8 Tablespoons)

Add 0.5 cup icing sugar and cream them (that is, mix them until they are pale yellow and fluffy)

Add 1 egg yolk, 0.5 teaspoon of vanilla essence and 1 Tablespoon of brandy or an orange liqueur.

Add 0.5 cup of finely chopped nuts (walnuts or almonds traditionally)

Add 0.5 teaspoon of baking powder to 2.5 cups of flour, then mix in with nut butter

Knead the dough then chill for a few hours – preferably overnight.

Make balls of dough and place on a biscuit tray (you don’t need to grease the tray) with a bit of space in between (4 to 5 cm)

Push a clove into each biscuit.

Bake for 15 or so minutes so the biscuits are light brown.

Roll in icing sugar while they are still warm.

They last well if stored in air tight containers.

**The outside sugar makes them a little messy to eat but that’s half the fun – and Santa won’t notice through his beard