Greek Kourabiethes Gluten Free
Ingredients
  • 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 online or at health food stores. This packet has a light blue label.
Instructions
Conventional Method
  1. Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter and icing sugar until pale and fluffy.
  3. Add remaining ingredients and stir to combine. If your dough is to sticky to roll, add more flour.
  4. Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
  5. Remove from oven and cool on tray. Dust liberally with icing sugar.
Thermomix Method
  1. Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter and icing sugar 15 sec/speed 5.
  3. Add remaining ingredients and mix speed 4/reverse mode/30 sec. If your dough is too sticky to roll, add more flour.
  4. Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
  5. Remove from oven and cool on tray. Dust liberally with icing sugar.
Recipe by Hungry & Fussy at https://www.hungryandfussy.com/greek-kourabiethes-gluten-free/