top of page

Greek Christmas Biscuits |

Time to embrace your inner Yaya and bake some traditional snowball-like Greek christmas biscuits, called kourabiedes, for your 32 grandchildren. This recipe is from The Greek Dish.

Prep time: 15 minutes

Cooking time: 15 minutes

Makes: 20 biscuits


250g butter

150g roughly chopped or almond slivers

50g ground almonds

75g icing sugar

1 tbsp rose water (or orange blossom water if you're all out)

1/2 tsp vanilla extract

1 tbsp baking powder

a pinch of salt

400g plain flour

Icing sugar for dusting

1. A sliver of life

Heat your oven to a temperature that resembles a Greek summer, a balmy 200c. Arrange 150g almond slivers (why does that sound so lascivious) to a tray and sprinkle with water. Bake the slivers for 7 minutes or until golden.

Pop in the fridge or out in the wintery wonterland to cool. Turn your oven down to 170c.

2. kourabied your time

Meanwhile, find yourself a large bowl and beat 250g butter and 75g icing sugar (better snow) in a until creamed. Add in 50g ground almond and a pinch of salt, 1tbsp rose water and 1/2 tsp vanilla extract - mixy together.

Next, add 1tbsp baking powder and 400g flour and mix to combine. Finally, fold in the cool roasted almond flakes. It will be chonky just like you at Christmas time.

2. You will go the ball

Time to turn this lumpsome dough into a beautiful Christmas Princess. Line two baking sheets with parchment paper and leave next to you. Lump 1 tbsp sized biscuit balls onto the tray, leaving spaces between for social biscuit distancing.

Show the dough your appreciation and give it a big thumbs up, and then press your thumb gently into the middle of each biscuit to form a dimple. Place the tray in the fridge to keep the biscuits cool whilst you prepare the next batch. Bake both trays for 15 minutes or until lightly golden.

Leave to cool on the tray, they'll break if you move them! (They are fragile then your Yaya knees)

Once cool sprinkle the biscuits with a healthy amount of icing sugar (let it snow!), or alternatively dunk in a big bowl of icing sugar and roll them around like a happy puppy in the snow.

Dinkos and sinkos!

Food for Thought

Lizzy says: "I was a little bit worried about these biccies, because I am not a fan of rose water, unless in Turkish delight - it smells too much like older women's perfume. But these surprised and delighted me. The texture was very crumbly, like shortbread and the flavour was floral, but not like I was eating an old woman's scent. I thought the baking powder came through a bit too much, so maybe I would cut back on the amount added next time. I don't think I would ever associate kourabiedes with Christmas, but its so fun trying other cultures foods. I would give these a respectable 7/10"

Kate says: "I pretty much failed out of the gate with this one by not having rosewater available. Instead ,I used orange blossom water because that is all I had, but I feel I can't really comment on the authenticity of the taste because I didn't eat an authentic one... However, these were quite delightful, I especially liked the crunch from the roasted slivered almonds. I took them to a friends and we had them with tea which went really well. On their own they were a little dry but also surprisingly moreish. I'm not sure I'd make them again, but maybe I should give it another try when I have some rosewater lurking around. 7/10"

7/10 Gasps


bottom of page