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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Monday, 11 October 2010

Greek Shortbread

I just LOVE this Greek Shortbread recipe!  They are SO delicious (albeit, a little naughty with all the butter content!) But still, very handy to have in the cupboard for when you have your girlfriends round for coffee. 

Preparation Time: 15 mins
Cooking Time:  15 mins
Serves: 20-25

 -   115g Walnuts
 -   225g Unsalted butter
 -   115g Castor sugar
 -   1 tsp Vanilla
 -   225g Plain flour
 -  Icing sugar to dust

1)  Preheat oven to 180’C and line baking trays with grease proof paper.

2)  Grind your walnuts (or chop/bash until crushed but still a bit ‘nutty’)

3)  Transfer nuts to a bowl and mix in your butter until blended.

4)  Add in the sugar and vanilla and stir well to blend all ingredients.

5)  Sift in the flour and work into a dough.

6)  Now here’s the fun bit!  Take a large teaspoon amount of dough and form into a crescent  shape on your prepared trays.  You’ll want to leave a good inch between crescent’s, as they tend to spread slightly in the oven.

7)  Bake in preheated oven for 15 mins, or until just golden.

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