Lupin Greek Crescent Shortbread
Prep time 20 mins (cook time 8-10 mins)
- 95g lupin flake
- 280g self-raising flour
- 250g unsalted butter, softened
- 75g icing sugar
- 1 egg yolk
- 85g blanched almonds
- 2 tbsp ouzo (can substitute brandy or rose water)
- Preheat oven to 180C.
- Coarsely chop almonds and then lightly roast. Set aside to cool
- Mix lupin flake and flour and set aside.
- In a mixer, whip butter and icing sugar together until white and fluffy. Add egg yolk and continue to whip until fully blended. Add ouzo and roasted almonds and gently combine. Add one cup of the lupin flake/flour mix and slowly combine until dough is firm enough to transfer onto the bench.
- Turn dough onto a lightly floured bench and add enough of the lupin flake/flour mix to make the dough manageable. The less added the better. Working the dough as little as possible, make long strips as indicated below.
- Using a cup or glass, cut out crescent shapes. Bake for 8 -10 minutes until pale golden brown but not dark. While still HOT sprinkle with ouzo and then, again while still HOT, dust with sifted icing sugar. When the shortbread has cooled you can dust with more icing sugar, if desired, to make create a ‘snow’ effect.
If the dough is too difficult to manage you can add a little more flour, but the less flour added the better. Do not work the dough too much.
Preferably make these shortbreads in mild weather - if the kitchen is too warm the dough will be sticky. Form the dough into whatever width you wish, the wider the strip the bigger the size of the crescents.