ANNELIZLE’S GREEK SHORTBREAD
250 gram unsalted butter
1 heaped tbsp. sugar
1 heaped tbsp. vanilla sugar ( ek gebruik suiker = vailla essense)
½ cup roasted almonds, crushed (optional)
1 cup plain flour, sifted
2 cups self-raising flour, sifted
Icing sugar
Pre-heat oven to 200°C and before baking reduce to 165°C (fan forced).
Lightly melt the butter and put into a large bowl.
Add sugar, vanilla sugar and almonds. Mix thoroughly, with your hand until the sugar has dissolved.
In a separate bowl mix the two flours together and proceed to add small amounts of flour into the butter/ almond mixture until the mixture became firm (not hard).
Line baking tray with baking paper. Roll small boll into palm of hand.
Bake for 15-20 minutes or until golden brown.
Allow to cool on tray overnight.
Roll biscuits in icing sugar. Place on platter and enjoy.
Recipe by Annelizle Botha (posted by Madeleine Meintjes)
