GREEK GOODIES
ANNA POLYVIOU
“I’ve taken my mum’s classic biscuit and given it an Anna twist. Ideally, I would have turned them into macarons or madeleines, but you can’t go French when trying to go Greek. I replaced some of the almonds with hazelnuts and added cacao into the biscuit and the coating, along with chocolate chips. Mum’s kourabiedes are still the best – I’m just trying to add a little twist to something I already love and have fond memories of.”
FOLLOW ME: @annapolyviou
KOREAN MADELEINES
HYOJU PARK
“Yuzu madeleines take me back to a cherished time in my childhood. Every winter, I would venture to my grandmother’s house to harvest the aromatic yuzu fruit.”
FOLLOW ME: @sugar_rushju
ANNA POLYVIOU
‘CACAO-RABIEDIES’ WITH HAZELNUT, ALMOND AND DARK CHOCOLATE
MAKES 25
Begin this recipe at least 4 hours ahead.
250g unsalted butter, at room temperature
125g caster sugar
1 egg
1 vanilla bean, split, seeds scraped (substitute 1 tsp vanilla bean paste)
1 tbs brandy or whisky
2 ⅔ cups (400g) self-raising flour
1 cup (100g) Dutch cocoa powder, plus ½ cup (50g) extra for coating
1 tsp baking powder
75g blanched almonds, roasted, crushed
⅓ cup (50g) blanched hazelnuts, roasted, crushed
50g dark (40%) chocolate, finely chopped
250g pure icing sugar, for coating
Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Place butter and sugar in the bowl of a stand mixer fitted with the
