STREAMING NOW: The Layover

Honey Shortbread (Greece)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.”
READY IN:
50mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F, then grease & flour several baking sheets.
  2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
  3. In a large bowl combine oil, sugar, brandy, OJ & zest.
  4. Gradually add dry ingredients to liquid ingredients, combining well after each addition.
  5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
  6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
  7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
  8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
  9. Boil rapidly for 5 minutes to thicken, then allow to cool.
  10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: