Kurabie — soft, melt-in-the-mouth butter cookies brushed with egg and baked to a light golden colour. Simple, tender and gently squishy in the middle.
- 650g Flour
- 275ml Greek Yogurt
- 3 Eggs
- 200g Sugar
- 1 tsp Baking Powder
- 1 drop Vanilla Extract
- 1 Egg
- 10g Melted Butter
Preparation
- In a large bowl, add all the ingredients and mix together until a dough forms — it should be stiff, so add extra flour if too sticky to work with.
- Rub a little melted butter over your hands, then break the dough into 20 equal pieces and roll each into a ball, re-buttering your hands before each one.
- Place the balls on a greased or lined baking tray 5cm apart, working in two batches.
- Brush each ball with beaten egg and bake at 180°C for 20 minutes — the kurabie should be light golden and slightly squishy in the middle. Cool on a rack.
