The other thing I
ate in Sydney, every day, was those crescent-shaped Greek shortbread biscuits. During
the day, I would descend into the glorious depths of the David Jones Food Hall,
and buy one — just one — fat, icing-sugar covered biscuit; I would save it for
the evening, back in my hotel room, where I would nibble away with my evening
cup of tea. Invariably I would inhale as I took the first bite, and cough from
the icing sugar. Every time! They were deliciously short and rich all at once.
I made a note to search out recipes for them when I got home.
Back in Tassie, I
visited mum and dad, and sampled the Russian tea cakes mum had baked, which
were not cakes at all but buttery little biscuits made with crushed walnuts and
smothered in great clouds of icing sugar. Again, I inhaled and spluttered. I gobbled
so many of these morish morsels that mum actually told me to stop eating them
(or was that the chocolate biscuit slice she also had laid out?). So I took the
recipe to make my own.
These are not true
shortbreads, but it’s a better description than ‘tea cakes’ (and I’m not sure
what is Russian about them. Are they served with borscht and vodka?). They are
not as crumbly as the Greek kourambiethes
I enjoyed in Sydney, but they are sort of the closest thing right now. I’m
very happy with them. I just have to remember not to inhale.
Walnut shortbreads
From a magazine
cutting without a title on it. I halved the original recipe and made about 14
biscuits the size of small walnuts.
- Preheat your oven to 180 and prep some baking trays.
- Cream 115 gms soft butter with ½ tspn vanilla (I used the extract with speckles) and ¼ cup icing sugar.
- Using a wooden spoon, beat in 1 cup plain flour, 1/8 tspn salt, then a heaped 1/3 cup finely-chopped walnuts (these are small biscuits, so you want small pieces). You may need to get in with your hands and squeeze the dough together.
- Roll small balls of dough and place on the baking trays. Bake for 15 minutes or until lightly golden.
- Remove from oven and allow to cool. This and other recipes I checked said to roll the cooked biscuits in icing sugar while still warm. I found the icing sugar seemed to disappear – either it didn’t stick, or melted, or was absorbed – so next time I would wait til they were a little cooler.
Haha, I am a victim of the icing sugar inhale too. We have a similar thing at Christmas (german background) which are almond based crescent biscuits. My mum has to tell me to stop eating them every year too.
ReplyDeletewonderful when we are adults to be still told my our mums to stop eating all the goodies! glad i'm not the only one, bek:-)
DeleteHello e, couldn't the David Jones food hall just be close to heaven on earth? For me it is anyway. I have made something similar to this but with almonds. Too much icing sugar is never enough is it? I hope you are having a lovely Sunday.
ReplyDeleteI had a very relaxing Sunday jane - nice to be finished all the chores for the week.
Deleteand you are very right - DJs is heaven on earth. i love all the different counters and shelves full of amazing produce and products.
I make a similar recipe at Christmas - Pecan Butter Balls from 1 of theSilver Palate books. The trick with the icing sugar is to roll them twice: first when they are hot from the oven, then again when they are cold.
ReplyDeleteHello marion, and welcome to dig in! ah - thank you for that insider knowledge! these are great biscuits and i'll make them again, so i'll remember the roll-twice thank you. invaluable - thankyou.
DeleteCall them what you want...they look delicious! Some things are really hard not to keep eating :) I love the David Jones Food Hall as well. We don't have one in Brissie which is ridiculous as they did the city store a few years ago.
ReplyDeletewe don't have a DJs at all, jem, in any incarnation, here in Tassie :-( whenever I head to a mainland city, it's where I head to.
Deleteand they are delicious ... I think i'll make them again this weekend!