Kourapiedes (Greek Biscuits)

Ingredients

• 250 g butter
• 2 tablespoons icing sugar (confectioners sugar)
• 300 g icing sugar (for dusting)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon brandy
• 300 g plain flour
• 1 teaspoon baking powder

Directions

1. 1

   Pre-heat the oven to 180c and line a baking tray with baking paper.

2. 2

   Beat the butter for 8-10mins until very pale and thick.

3. 3

   Add the 2 tbsp icing sugar and beat well again.

4. 4

   Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.

5. 5

   Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).

6. 6

   Place the mixtuer in plastic wrap and refridgerate for 30 minutes.

7. 7

   Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.

8. 8

   Bake for approximately 20 mins or until they are lightly golden.

9. 9

   Remove from oven and leave to cool for 10-15 minutes.

10. 10

    Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.

11. 11

    Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.

12. 12

    Store in an airtight container.