Turkish Shortbread Un Kurabiyesi Recipes
UN KURABIYESI - MELT IN THE MOUTH TURKISH SHORTBREAD COOKIES!
In North Africa & the Middle East are many variations of the humble shortbread, they all go by different names but are all very similar in taste & appearance. This Turkish recipe is very similar to my favourite Algerian shortbread called Ghraybia. I also like to make these using 2 cups of Self Rising flour (omitting the baking powder) & to use a mix of 3 tbsp ghee plus margarine to make 2 cups (when doing this I omit the vanilla as I like to taste the sweetness of the ghee).
Provided by Um Safia
Categories Dessert
Time 30m
Yield 25 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 160c.
- In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
- Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
- One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
- Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
- Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
- Allow to cool, then just before serving dust again with the rest of the icing sugar.
TURKISH SHORTBREAD (UN KURABIYESI)
Make and share this Turkish Shortbread (Un Kurabiyesi) recipe from Food.com.
Provided by momaphet
Categories Dessert
Time 45m
Yield 18-20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 F.
- Cream the powdered sugar and vanilla with butter, then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
- Bake for about 25 minutes. Immediately sprinkle some powdered sugar on top using a small strainer after you take them out of the oven.
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- In a large bowl, mix butter or margarine, oil, powdered sugar and cornstarch. Gradually stir in flour until you have a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Pre-heat oven to 300 F and line baking sheets with parchment paper. Divide dough into fourths and roll each section into a thick log, a little thicker than a hot dog. Slice each log into 1-1/2-inch slices. Place slices on prepared baking sheet. Lightly press the tines of a fork into each cookie to leave a subtle design (do not flatten the cookie). Bake 25 to 30 minutes until set but still white (remove from oven before the edges begin to turn golden). Allow to cool thoroughly and, if desired, sprinkle with powdered sugar before serving.
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