Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Honey Shortbread (Greece) Recipe
    Lost? Site Map

    Honey Shortbread (Greece)

    Honey Shortbread (Greece). Photo by littlemafia

    1/1 Photo of Honey Shortbread (Greece)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sydney Mike's Note:

    This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE SHORTBREAD

    FOR THE SYRUP

    Directions:

    1. 1
      Preheat oven to 350 degrees F, then grease & flour several baking sheets.
    2. 2
      FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
    3. 3
      In a large bowl combine oil, sugar, brandy, OJ & zest.
    4. 4
      Gradually add dry ingredients to liquid ingredients, combining well after each addition.
    5. 5
      Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
    6. 6
      Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
    7. 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. 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. 9
      Boil rapidly for 5 minutes to thicken, then allow to cool.
    10. 10
      Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

    Ratings & Reviews:

    • on June 08, 2010

      55

      I ditto chef kate! These cookies were so delicious. I chose to give them a more Greek shape and I served the syrup separately,so everyone could dip if they wished. I prefered them without so that was a good choice.Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2008

      55

      Very very good cookies! I ground some pistachios and dipped the glazed cookies halfway in the nuts. My baking time was a little shorter -- about 16 minutes or so -- but all ovens are different. Thanks for a great recipe, Mike.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Honey Shortbread (Greece)

    Serving Size: 1 (78 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 375.8
     
    Calories from Fat 154
    41%
    Total Fat 17.2 g
    26%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 110.3 mg
    4%
    Total Carbohydrate 48.9 g
    16%
    Dietary Fiber 1.1 g
    4%
    Sugars 29.0 g
    116%
    Protein 3.2 g
    6%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites