Greek Kourabiethes Gluten Free
Ingredients
  • 250g unsalted butter, room temperature
  • 80g or ½ cup pure icing sugar, sifted
  • 360g or 2¾ cups 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
  • [i]* Bob's Red Mill 1 to 1 plain gf flour (blue label) or Ardor Flour works best.
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 mix to combine.
  4. Roll dough into crescent shapes and place on baking tray (if your dough is too soft to roll refrigerate for 30 min to firm up). 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.
  4. Roll dough into crescent shapes 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 Helen Tzouganatos at https://helentzouganatos.com/greek-kourabiethes-gluten-free/