Every year at such a time a dilemma arises for most of the Greeks. Melomakarona or kourabiedes? I do not hide from you that I am a fan of melomakarona (Greek honey cookies), but there is always a little space on the table for kourabiedes. So this year I will be very happy if you make some space at your table for Teti’s Greek snow balls – kourabiedes.
Last year I published my recipe for melomakarona, which you can find here. This year it is the turn of the kourabiedes. These little mouthfuls that smell of butter and hide all this flavor under plenty of powdered sugar.
I may upset someone with my recipe, but someone may finally say a recipe exactly like what I want. And why this? Because my recipe for kourabiedes do not contain almonds. Not even rose water. One could say that Teti ‘s kourabiedes look more like butter cookies sprinkled with powdered sugar.
WHAT BUTTER SHOULD I USE?
In a recipe for kourabiedes the most important ingredient is butter, a butter of high quality. Personally I only use cow butter. But if you want a more “grated” version of kourabiedes, then I suggest you use goat and sheep butter.
WHEN SHOULD DUST THEM WITH POWDERED SUGAR?
The kourabiedes as soon as they come out of the oven will be very soft and warm. The first thing to take care of is not to move them from the pan as they will disintegrate. While, they will be ready to be dusted with powdered sugar when they have cooled completely.
WHY DO YOU ADD CORN FLOUR?
Corn flour is an ingredient that I often use in many recipes, from cakes to sauces. So this year I thought to try it in the mixture for the kourabiedes. My question was whether the corn flour due to its composition will make the kourabie lighter. And yes I think the experiment was successful. The addition of cornflour makes the kourabie a little but lighter, just as it can be in a cake.
As you can already understand my recipe is quite simple. So I do not have to tell you much about the almonds, nor about how you will flavor your kourabiedes more. All I will tell you to pay attention to is the first step. That is, the process of beating the butter with the powdered sugar. This is the most important step, as the butter together with the powdered sugar should be fluffy enough, to become almost white. It may take more than 10 minutes, in any case within a quarter you will be able to proceed to the next step.
Teti’s Greek snow balls – Kourabiedes
- 250 gr butter, room temperature
- 140 gr powdered sugar
- 2 tsp vanilla extract
- 1 pinch of salt
- 1 tsp baking powder
- 360 gr all purpose flour
- 2 tbsp corn flour
- 150 gr powdered sugar
- In the bowl of the mixer, add the butter together with the powdered sugar and beat at high speed for 10-15 minutes until the mixture is fluffy and white.
- Add the vanilla, salt and baking powder and continue beating.
- Add the flour and cornflour to the mixture and mix very gently with a ladle so that the volume of the mixture does not fall.
- Shape into balls of 30 gr. each one and transfer to a pan with oil paste.
- Bake for 20-25 minutes, in a preheated oven at 170°C fan, for 20-25 minutes.
- Remove the pan from the oven and leave to cool. After they cool, sprinkle with powdered sugar.
So this was the recipe for Teti’s Greek snow balls – kourabiedes. The small delicious mouthfuls of butter sprinkled with powdered sugar in their simplest but most delicious version. No one can eat just one.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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