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Greek shortbread cookies

  • 20 minutes
  • 20-25 minutes
  • Makes 36-40
Greek shortbread cookies

Deliciously spiked with cardamom and rosewater, serve these cookies blanketed in icing sugar with freshly brewed coffee, scented with a cardamom pod or two.


  • 200 grams butter, softened
  • ¼ cup caster sugar
  • 1 egg yolk
  • ½ teaspoon vanilla essence
  • 3 tablespoons brandy
  • ½ teaspoon ground cardamom
  • ¼ cup flaked almonds, finely chopped
  • 1½ cups flour
  • ½ teaspoon baking powder
  • 1 tablespoon rosewater
  • ¾ cup icing sugar


  1. Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
  2. Beat the butter and sugar together until light and fluffy. Beat in the egg yolk, vanilla, 1 tablespoon of the brandy, cardamom and almonds.
  3. Sift the flour and baking powder together and stir into the creamed mixture to form a soft, manageable dough.
  4. Taking 1 tablespoon of dough at a time, roll out on a lightly floured surface to make a thick oval, about 5-6cm long and 2-3cm wide. Place on the prepared trays and pinch the ends to make a crescent shape. Repeat with the remaining mixture.
  5. Bake in the preheated oven for 20-25 minutes until pale, golden and firm. Allow to stand for 5-10 minutes.
  6. Mix the rosewatr and remaining brandy together and use a pastry brush to brush each biscuit lightly while they are still warm. Dust generously with icing sugar.
  7. Transfer to a cake rack to cool. Store in an airtight container.

Cooks Tips

Did you know? A horseshore or crescent shape symbolises good luck.

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