Greek Kourabiethes Gluten Free |
- 250g unsalted butter, room temperature
- 80g or ½ cup pure icing sugar, sifted
- 360g or 2¾ cups Bob's Red Mill 1 to 1 plain gluten free flour*
- 110g slivered almonds, toasted
- 1 tbs ouzo
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1 tbs rosewater (optional)
- Extra icing sugar for dusting
- * Available at Coles supermarkets and health food stores
Conventional Method
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and icing sugar until pale and fluffy.
- Add remaining ingredients and stir to combine. If your dough is to sticky to roll, add more flour.
- Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
- Remove from oven and cool on tray. Dust liberally with icing sugar.
Thermomix Method
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and icing sugar 15 sec/speed 5.
- Add remaining ingredients and mix speed 4/reverse mode/30 sec. If your dough is too sticky to roll, add more flour.
- Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
- Remove from oven and cool on tray. Dust liberally with icing sugar.
Recipe by Hungry & Fussy at http://www.hungryandfussy.com/greek-kourabiethes-gluten-free/
3.5.3226