Kourapiedes (Greek Biscuits) - cooking recipe

Ingredients

250 g butter
2 tablespoons icing sugar (confectioners sugar)
300 g icing sugar (for dusting)
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon brandy
300 g plain flour
1 teaspoon baking powder

Preparation

Pre-heat the oven to 180c and line a baking tray with baking paper.
Beat the butter for 8-10mins until very pale and thick.
Add the 2 tbsp icing sugar and beat well again.
Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
Place the mixtuer in plastic wrap and refridgerate for 30 minutes.
Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
Bake for approximately 20 mins or until they are lightly golden.
Remove from oven and leave to cool for 10-15 minutes.
Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
Store in an airtight container.