Binnur's Turkish Cookbook

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Sunday, July 26, 2009

Kurabiye

Kurabiye
125 gr (1 stick), unsalted butter, room temperature
1/2 cup sugar
2 small size eggs*, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder

Glaze:
1 egg yolk whisked with 1 tsp water

Cream the sugar and vanilla with butter, break the eggs in it, mix. Then slowly add the flour and baking powder. Make sure everything is well mixed. Dough should be soft. Dived the dough in 16-18 pieces. First give long stick shape with your hands. Traditionally they should be given figure eight or braid shape. Put parchment paper on an oven tray and arrange them on it. Egg wash the tops, then sprinkle some sesame seeds on the tops.

Preheat the oven to 375 F (180 C) and bake for about 25 minutes or until the tops take a golden colour. Place Kurabiye on the wire rack to cool down.

Kurabiye is a traditional Turkish cookie. I love to have it dunked in milk. Every time I bake, the smells come out and I remember my mother for baking Kurabiye for us, when we were little:)

*Add 2 1/4 cups flour instead of 2 cups if the eggs are large size.

Makes 16-18 Kurabiye

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24 Comments:

At 10:53 PM, Anonymous Yasemin said...

So the 1/2 c sugar is POWDER SUGAR?

Thank you for sharing with us another delicious recipe

 
At 12:39 AM, Blogger Megan said...

Mmmm, cookies X D Can't wait to try this recipe!

 
At 2:12 AM, Blogger U.Pink said...

they look so delish to me.. would love to have them for breakfast.. ^^

 
At 9:05 AM, Blogger Binnur said...

Hi Yasemin,
It is granulated sugar (toz seker) not powder sugar:)

 
At 6:30 AM, Anonymous Anonymous said...

Hi Binnur, are you using powdered or granulated sugar as I noticed your instructions state tocream the POWDERED sugar and vanilla with butter.

 
At 10:26 AM, Blogger Binnur said...

Hi,
I corrected it, thank you:) It is granulated sugar.

 
At 4:19 PM, Anonymous Anonymous said...

Great website....have been reading through the receipes and tried what I thought was an easy one with my kids. We made the kurabiye cookies. It tasted great but didn't look too defined. The dough was very soft and all the batches were very burnt on the bottom even tough the tops were fine. Any suggestions?
thanks!

 
At 10:10 PM, Blogger Binnur said...

Hi,
If the dough is too soft to give a shape you can always gradually add more flour. Probably you used large sized eggs. So it may need more flour. I should have indicated about the size of the eggs:) I added more information about this in the recipe. I think the reason for the burning is using cookie tin instead of oven tray. Cookie tin too thin to bake Kurabiye.
Take care,

 
At 9:18 AM, Anonymous Anonymous said...

Yes...brilliant. I did use a cookie tin. I will get an 'oven tray'. And yes the eggs were huge. Thank you. I will try again.

 
At 2:00 AM, Anonymous Anonymous said...

Hi there Binnur
Is there a substitue for Vanilla extract? Dont want to use essence either...Thank you.. Great website !!

 
At 10:13 PM, Blogger Binnur said...

Hi,
If you don't like to use any essence, you may not use it:) But you will miss the smell that comes out from Kurabiye!

 
At 11:48 PM, Anonymous Anonymous said...

I make these Kurabiye twice a week; my two year old loves them too. Thank you for the recipe muhtesem kuru pastalar

 
At 3:32 PM, Blogger Hale said...

Merhaba Binnur,
I LOVE your website!!!
Could you post a recipe for constarch cookies (nisastali kurabiye).

 
At 4:10 PM, Blogger Binnur said...

Merhaba Hale,
Tesekkur ederim:)Misir nisastasi ile yapilan Mantar Kurabiye yi yayinladim. Istedigin sekli vererek ayni kurabiyeyi yapabilirsin.

 
At 2:00 PM, Blogger The Pinar Family Post said...

Thank you for posting this recipe! My mother in law made these for us in Turkey. Now, thanks to your help, I can make them for my husband and our baby.

 
At 9:11 PM, Anonymous Anonymous said...

Hi Binnur, I am not good at baking at all but I tried few of your recipes and they turned out great:). Thank you! I want to make kurabiye for our party this weekend. In US one stick of butter is 113g. Should this be good enough? Thanks

 
At 11:35 AM, Blogger Binnur said...

Hi,
1 stick butter = 1/2 cup = 125 ml in here.
The difference between the sticks is 12 ml. so my suggestion is to you add 1 tbsp extra to complete the exact measurement of butter:)
1 tbsp = 15 ml
P.s you can always adjust the amount of lour like 1 tbsp mush or less:)

 
At 7:26 AM, Blogger Anneline said...

Hi Binnur

I'm looking fwd to making these. Years ago i was in iran and they have something similar except they rolled them at pinwheels. they called them sesame biscuits or quag hag gulgin.(or something that sounded like that)
If i remember correctly they arent very sweet and a perfect snack. i have only one question, how do u get it in figure eight shape??
tnx
Anna

 
At 10:09 AM, Blogger Binnur said...

Hi Anneline,
First make a ring, then twist it:)

 
At 12:50 PM, Anonymous Anonymous said...

Shapes of these cookies just brilliant!,btw i contemplate now why eights(8)?You dont have to answer me of course:)Once me and my friend spoke about cookies,i said i dont know what is kurabiye, so he asked with pitifulness and compassion'you dont know kurabiye'?and now (i dont know why but) I feel that he could have been talking about these ones.

 
At 3:09 PM, Anonymous Anonymous said...

helo.i always make cookies from the above ingredients,however i never shaped them in braids, im not sure how to shape them this way...?

 
At 3:12 PM, Blogger Binnur said...

Hi,
First make a oval shape ring, then twist it:)

 
At 4:42 AM, Anonymous Anonymous said...

I have an uncertainty Are kurabiye generally sweet or salty in Turkey? Before I thought kurabiye must be tuzlu. I can see I was wrong. Thanks for recipe!

 
At 10:51 AM, Blogger Binnur said...

Hi ,
We have both sweet and salty kurabiyes. I am going to post a kurabiye recipe soon which is both sweet and savory:)
Take care,

 

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