Note
Butter and eggs should be at least two hours out of the fridge.
| 750 gr all-purpose flour | |
| 260 gr raw honey | |
| 250 gr unsalted butter | |
| 3 eggs | |
| 2 mastic tears | |
| 1 tsp mahleb | |
| 1 ½ tsp baking powder | |
| 100 gr orange juice | |
| Zest from an orange | |
| 1 tbsp vanilla extract | |
| ½ tsp baking soda | |
| 1 egg yolk with 2 tbsp water (for brushing) |
| 1. | Crush the mastic tears into the mortar, adding 1 tsp sugar. |
| 2. | In a big bowl sift flour and whisk it together with baking powder, mahleb and grated mastic. |
| 3. | Beat butter and honey using an electric mixer, until creamy. |
| 4. | Add eggs, one at a time, vanilla extract and orange zest, beating in a lower speed until incorporated. |
| 5. | Add baking soda to the orange juice to froth and then incorporate juice into the bowl with the wet ingredients. |
| 6. | Add also 3-4 tbsp flour into the wet mixture and combine softly. |
| 7. | Then you put everything into the bowl with the flour and combine gently using your hands until all ingredients are well incorporated into a fine, buttery dough. Don’t over knead the dough because it can harden. |
| 8. | Even if you think the dough is sticky, don’t add extra flour. |
| 9. | Cover it with a towel and let it rest for 30 minutes. |
| 10. | Preheat the oven to 170o Celsius. |
| 11. | Line two large cookie sheets with parchment paper and shape cookies. |
| 12. | Don’t forget to brush with the egg wash for a shiny color. |
| 13. | Bake for 14-15 minutes until nice and golden. |
| 14. | Let them sit onto a cooling rack to cool completely ant then store them into an airtight container. |
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