Honey Shortbread Greece Food

HONEY SHORTBREAD (GREECE)

Steps:

• Preheat oven to 350 degrees F, then grease & flour several baking sheets.
• FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
• In a large bowl combine oil, sugar, brandy, OJ & zest.
• Gradually add dry ingredients to liquid ingredients, combining well after each addition.
• Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
• Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
• (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.).
• FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
• Boil rapidly for 5 minutes to thicken, then allow to cool.
• Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

LAVENDER AND HONEY SHORTBREAD

Steps:

• Preheat oven to 300°F
• Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
• Add butter; pulse until coarse crumbs form.
• Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
• Place dough in ungreased 9-inch tart pan with removable bottom.
• Place waxed paper over dough.
• Press to form a smooth even layer in bottom of tart pan.
• Remove waxed paper.
• Pierce dough with a fork, then score top with sharp knife into 12 wedges.
• Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
• Place pan on wire rack.
• Cut through shortbread into wedges.
• While still warm but not hot, remove shortbread from pan to wire rack to cool.
• PREPARE VANILLA GLAZE:.
• Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
• Drizzle vanilla glaze over cooled shortbread.
• OTHER VARIATION:.
• Sprinkle shortbread with confectioners' sugar.