Gluten Free Greek Shortbread
The Greeks are fond of their crescent moons, but being an Australian-made variation, we like to think of them more as boomerangs! These are decadently sweet and melt-in-your mouth short in texture. Just try stopping at one!
Preparation Time
30 minutes
Cooking Time
10 - 15 minutes
Ingredients
- 250g unsalted butter, softened
- ½ cup pure icing sugar
- 1 free range egg yolk
- ¾ cup blanched, slivered almonds
- 15mL ouzo (plus extra for topping)
- Flour mix (200g gluten-free plain flour & 100g Irwin Valley Lupin Flour)
Method
- Toast almonds under griller until light golden brown. Allow to cool.
- Preheat oven to 180°C (conventional heat).
- Cream butter & sugar until white in colour.
- Add egg yolks & mix well.
- Stir in almonds & ouzo.
- Fold in 2/3 of the flour mix. Continue to add flour only until mixture forms a slightly sticky dough.
- Roll out dough on lightly floured benchtop into strips approx. 8cm wide.
- Using a suitably sized glass or small bowl, cut strips into crescent-shaped pieces.
- Place on a baking tray (lightly greased or use baking paper).
- Bake until pale golden brown.
- While still hot, sprinkle liberally with extra ouzo, then dust with icing sugar.
- When cool, store in an airtight container, covering with extra icing sugar. Stays fresh for up to 4 weeks.
Notes & tips
- Sprinkle with rosewater in place of ouzo.
- To make a quick and easy sprinkler for ouzo or rosewater, punch several holes in the plastic lid of a small jar with a kitchen skewer.
Nutritional Information
| Serving size: 25g (1 piece) |
Average quantity per serve |
Average quantity per 100g |
| Energy |
537 KJ |
2150 KJ |
| Protein |
2.5g |
10.2g |
| Fat, total |
28.2g |
113.0g |
| Fat, saturated |
4.6g |
18.6g |
| Carbohydrate, total |
8.6g |
34.6g |
| Carbohydrate, sugars |
3.8g |
15.3g |
| Sodium |
4mg |
18mg |