KOULOURAKIA: HOW TO MAKE TRADITIONAL EASTER BUTTER COOKIES
Level of difficulty: medium
Portions: 30
Cook Time: 20’
Ingredients
2g mastic
180g granulated sugar
zest, of 2 oranges
80g honey
1 teaspoon(s) vanilla extract
7g mahlab, powder
320g butter, at room temperature
700g soft flour
3 eggs, medium
60g milk
30g brandy
1 tablespoon(s) baking powder
1 egg yolk, diluted in 1 tablespoon water for egg wash
Method
- Preheat oven to 180* C (350* F) Fan
- Beat the mastic and 10g of sugar with a mortar and pestle, until finely ground
- Transfer mixture to a mixer’s bowl and add the orange zest, 170g sugar, honey, vanilla extract, mahlab and butter. Beat for 7-8 minutes, until mixture is combined and fluffy
- Add 1 tablespoon of flour and the eggs, one at a time, waiting for each addition to be completely combined before adding the next
- Add the milk and cognac. Beat on high speed until incorporated
- In a separate bowl, combine the flour and baking powder. Add to mixer’s bowl and beat for a few seconds, until the mixture starts to thicken and come together to create a nice cookie dough
- Pick up a bit of dough (about 30-35g) and shape into cookies. It is best for all the cookies to be the same size so that they cook at the same time
- Transfer cookies to a baking pan lined with parchment paper and brush with egg wash.
- Bake for 20 minutes
- When ready, remove from oven, allow to cool and serve