Turkish Delight kourabiethes

500g of non-salted butter
1 ½ cups caster sugar
3 level teaspoons vanilla sugar
1 cup corn oil
55 ml rose water
4 egg yolks, lightly beaten
1 cup almonds coarsely chopped
3 level teaspoon baking powder
1level teaspoon bicarbonate of soda
1 tablespoon of lemon juice
1.5kg plain flour sifted
extra rose water for brushing
500g icing sugar
10ml brandy
Using an electric mixer/hand whisk, cream together the vegetable fat with the sugar and
vanilla sugar in a large bowl for 4-5 minutes until smooth and creamy. By hand this will
take between 15-20 minutes. Then add the oil and continue beating until well blended.

My granny’s secret: take 1t bicarbonate of soda and over the mixture pour 1T of lemon
juice, then mix in Next stir in the rose water ,brandy ,egg yolks and the chopped nuts.
Finally add the baking powder followed by the flour, a cupful at the time, stirring well after
each addition until thoroughly combined.

To make the kourabiethes, take a small amount of the mixer (about the size of a walnut)
into your hand and roll into an oval shape. Then gently press into fingers over the top to
make a slight ridge from one end to the other .If liked ,different shapes can be made.
Place onto greased baking sheets, spaced 4 cm / 1½ apart and bake in a preheated
oven gas 3/325 F / 170 C for about 40 minustes until golden brown. Cool on a wire rack
for an hour.
Brush with some rose water top and bottom, and then dip straight into a bowl of icing
sugar, one at a time, until completely covered. Carefully place the kourabiethes onto a
serving dish and dust with extra icing sugar.
These delicious almond short bread cakes should be stored in an air-tight container and
keep for several weeks .Ideal for parties and special occasions.