TURKISH DELIGHT KOURABIETHES
- 500 g of non-salted butter
- 1 ½ cups caster sugar
- 3 level tsp vanilla sugar
- 1 cup corn oil
- 1 level tsp bicarbonate of soda
- 1 TBS of lemon juice
- 1 cup Yotti’s Rose Turkish Delight Tots
- 55 ml rose water
- 10 ml brandy
- 4 egg yolks, lightly beaten
- 1 cup almonds coarsely chopped
- 3 level tsp baking powder
- 1.5 kg plain flour sifted
- extra rose water for brushing
- 500 g icing sugar
Using an electric mixer, cream the butter with the sugar and vanilla sugar in a large bowl for 4-5 minutes until smooth. Then add the oil and continue beating until well blended.
Add the bicarbonate of soda to the mixture then pour in the lemon juice and mix. Stir in the Yotti’s Rose Turkish Delight Tots, rose water, brandy, egg yolks and the chopped nuts. Finally add the baking powder followed by the flour – a cupful at a time, stirring well after each cup until thoroughly combined.
To make the kourabiethes, take a small amount of the mix (to fit into the palm of your hand) and mould into a crescent shape. Place onto greased baking sheets, spaced apart and bake in a 170°C preheated oven for about 40 minutes until golden brown. Cool on a wire rack
for an hour.
Brush with rose water on the top and bottom, and then dip into a bowl of icing sugar, making sure they’re completely covered. Carefully place the kourabiethes onto a serving dish and dust with extra icing sugar.
These delicious almond shortbread cakes should be stored in an air-tight container and
can keep for several weeks. Ideal for parties and special occasions.
A range smooth and delicious range of handsome sweet treats that are loved across South Africa.