The refined aroma of the unique mastic finds its mate in the sweet charm of the cherries and together they will embrace our favorite children's cookies, the butter cookies. With every bite, nostalgia mixes with the present, transporting us to special tastes and the beautiful island of Chios...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
20 min
20 min
QUANTITY
30 pcs
30 pcs
Ingredients
- 380 g all - purpose flour
- 180 g unsalted butter, at room temperature
- 90 g granulated sugar
- 1 medium sized egg, at room temperature
- 20 g milk, at room temperature
- 3 g baking powder
- 1/5 - 1/4 tsp mastic powder or 5 drops of mastic extract
- 2 tbsp mastic liqueur (optional)
- Cherry spoon sweet
How to
- In the bowl of a mixer, beat the butter and sugar until fluffy, then add the egg.
- Continue with the mastic and the liqueur.
- Sift the flour and baking powder into the mixture and add the milk.
- When the dough comes away from the sides of the bowl, it is ready. Wrap in plastic wrap and refrigerate for 30 min.
- Drain the spoon cake in a sieve so that as little syrup as possible remains in the cherries.
- Roll out the dough to a thickness of 0.6 - 0.7 cm and cut with a cookie cutter. Transfer to a baking tray lined with parchment paper and add 3 - 4 cherries on top of each cookie.
- Bake in a preheated oven (set to fan) at 355 °F - 180 °C for about 20 minutes.
- Allow to cool on a wire rack and enjoy.
Note from Greek jar:
Pay attention to the amount of mastic powder... It gets bitter if you add more!
I sprinkled them with a little powdered sugar, just to add an extra touch...
During the warmer months, it is good to take the dough out of the fridge a little at a time to make the cookies easier to work with.
