Ouzo and lemon are the perfect pair in these biscuits. Topped with flaked almonds they are crunchy and a little aromatic. One to serve with coffee.
Course Snack
Cuisine Greek
Prep Time 40minutes
Cook Time 15minutes
Total Time 55minutes
Servings 30biscuits
Calories 118kcal
Author Peter G
Ingredients
120mlolive oil
120gsugarcaster (superfine)
2eggs
80mlOuzo
1tspaniseedground
1tspvanilla extract
1lemonzested
380gflourplain (all-purpose)
1tspbaking powder
⅓cupalmondsflaked (or sesame seeds)
Instructions
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Combine the olive oil, sugar and eggs in a bowl of a stand mixer and beat until light and fluffy (approx. 2 mins)
Add the ouzo, aniseed, vanilla and lemon zest and stir to combine again. Add the flour and baking powder gradually until a smooth dough forms.
Roll the dough out between two sheets of baking paper measuring approx. 1cm thick. Using a 5.5cm cookie cutter, cut out little rounds and place on a lined baking tray. Repeat this process until you end up with 30 biscuits.
Brush a little beaten egg on top of each biscuit, top with flaked almonds and bake for 15 mins. until golden. Allow to cool before serving up with ouzo and Greek coffee.