New Beginnings

My best friends move away on Monday. To spend some time in a lovely house in the country, some time in a little pied-à-terre in the City, but most of all to be unencumbered. To be able to travel whenever & wherever they want. To spend precious time with their children & grandchildren interstate & overseas. So Sunday there's one very big last hurrah at their wonderful old house & then off to begin their new life. They'll be much biting of bottom lips, as they made us all promise NO TEARS! For those of us who love them dearly, that will be an impossibility. I'll be making up a batch or 3 of my favourite Kourabiedes to ease the trauma (theirs & mine!) of the move!!

Effie's Kourabiedes (Greek Walnut Shortbreads)

250 gm. unsalted butter - softened to room temperature.
110 gm. (2/3 cup) icing (powdered) sugar, sifted (plus extra for dusting).
1 teaspoon vanilla extract.
1 egg yolk.
300 gm. (2 cups) plain (all purpose) flour, sifted with 1/2 teaspoon baking powder.
100 gm. walnuts, finely chopped.
1 tablespoon orange flower water (available from the Indian Grocer's).

1. Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined. Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.

2. Roll half the mixture into small balls (approx.1 tablespoon) & the other half roll into 5cm. lengths to form into crescents. Place a mixture of the crescents & balls onto baking paper-lined oven trays and bake at 160C. for 12-15 mins. or until just starting to colour.

3.Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool. When completely cool, dust generously with icing sugar. Walnut shortbreads will keep in an airtight container for up to 1 week.

Image 1: Flickr 2. Gourmet Traveller