Turkish Shortbread

21 Jun


Deliciously light and melt in the mouth these shortbreads are a wonderful treat at tea time. They are also quick and easy to make. The recipe for these lovely biscuits, Un Kurabiyesi, came from the excellent Binnur’s Turkish Cook Book, and Binnur kindly gave me permission to post her recipe here. I have had to adjust it though so my recipe is slightly different to Binur’s because I had trouble translating the measurements into metric. It may be a little off but I’ve tried these biscuits a few times now, made some adjustments, and they taste fantastic and hopefully true to the originals in spirit if not in taste.

Makes about 20 biscuits

* 200g unsalted butter
* 125g caster sugar
* 1 tsp vanilla essence
* 250g flour
* 1/2 tsp baking powder
* icing sugar for dusting

Preheat the oven to a medium temperature 180C (375 F). Take the butter out of the fridge and set it aside to warm up to room temperature.
Beat the butter and caster sugar together until creamy. Stir in the vanilla essence, then carefully add the flour & baking powder. Use a sieve to add air and remove any lumps when adding the flour. Stir the mixture well. Form small balls, the size of a walnut, with your hands and lay on a baking sheet leaving 3 or 4 cm of space surrounding each biscuit. Using the back of a fork roll the fork across the top of each round of dough to press down and make a series of lines to indent the top. Bake in the middle of the oven for about 15 minutes until golden. Remove from the oven and immediately sprinkle with icing sugar. Leave to cool before storing in an airtight box or jar.

Note on changes
I just checked with Binnur’s original recipe again and I’ve ended up with 50g less butter and used caster sugar instead of icing sugar. (more butter resulted in flat biscuits but that could be because I used caster sugar instead of icing sugar). The result is great but if you want to try the authentic version change it back.

This recipe was originally posted on www.masdudiable.com on 21/10/2008.

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