It’s lovely in here and I hope you are having a great time wherever you are.
We’ve got kourambiethes this week. My favourite cookies since I first arrived in Australia and one of the earliest things I learned to bake all those years ago. When mum and I first arrived in Australia, we first settled in Melbourne which happens to have the world’s largest Greek population outside of Greece. These cookies were everywhere! Sad, but true, I must have sampled all of them. My favourite ones were the extra crumbly ones. Not too sweet. Just fragrant and crumbly…and, yes, smooth. They have to be too easy to consume. My favourite homemade version until now was Tessa Kiros’ recipe. I’ve been cooking out of her gorgeous cookbooks for years. Tessa’s recipe is simplicity itself and is a lovely kourambiethes rendition. Hers are very delicate, crumbly, homey, fragrant, and you can’t stop at one. You can’t. What about Rose’s recipe? Well, Rose’s recipe takes much longer to make but is extra delicious! Maybe slightly more delicious than Tessa’s! Rose’s cookies are more nutty and extra buttery but I call it a draw. If I ever need a quick kourambiethes fix I’ll reach out for Tessa. If I have a few extra hours I’ll call on Rose’s recipe. How’s that for fairness? Now I have two favourite versions.
I called on my 12-year old niece and 10-year old nephew to help me make these. What a pleasure cooking with them! That youthful enthusiasm is all I needed on a day I was feeling super-lazy and almost too happy to stay in my pyjamas. All those hands and thumbs up in the photos? Theirs. Once baked, they couldn’t stop eating them and neither could the adults. Well done, Maggie and Liam, you are tops and you can come to Sydney and cook with me anytime!
No notes this week. We were very obedient and followed the recipe as is. Except for the nice pinch of salt. That doesn’t even count, does it? And we used bourbon, of course.
Have yourselves a beautiful week.