My daughter is turning out to be a bit of an intellectual and a linguist. She is, in fact, just about to do her GCSE in Ancient Greek...something which I remember attempting only for about a term. Her lovely teachers held a 'Classical' Christmas party, to which the students all turned up dolled up as gods and goddesses, gladiators and lions and I made her my version of some Greek biscuits to take as a gift. We used to always buythem for breakfast from the local bakers when on holiday on the Greek island of Levkas...years and years ago in the pre-touristy days before an airport was built there.
These bitesize biscuits melt in your mouth and are perfect for Christmas, especially if you add a little mixed spice or cinnamon to them....They are not particularly healthy as they contain butter, sugar and white flour, but it is Christmas and you could always keep them as a treat to eat after your run. They do also contain whole blanched almonds, toasted, which are a bit of a superfood, low G.I., high in vitamin E, magnesium and potassium and health-promoting mono-unsaturated fats.
Here's the basic recipe:
250g plain flour
175g unsalted butter, softened
75g caster sugar
Large handful of whole blanched almonds, toasted
pinch of salt
1 tsp mixed spice/cinnamon (optional)
Mixture of 1 tbsp cornflour and 2 tbsp icing sugar
- Lightly grease a baking tray and heat the oven to 170. Lightly toast the almonds.
- Mix together the flour, sugar, salt and butter by gently rubbing together with your fingers until it becomes like fine breadcrumbs - just like you would do with a crumble mixture.
- Add the almonds to the mixture.
- Squeeze together small handfuls of the mixture to form little slug-shaped pellets (sorry, that is the only way I can think of describing them).
- Place on the baking tray and cook for about 15 minutes until golden.
- Remove and cool slightly and then roll in the icing sugar/cornflour mix.