Greek Easter Cookies
In Greek households, it is a lovely tradition to bake these cookies while waiting for Easter.
People give them as gifts and eat them for breakfast or afternoon tea.
Few cookies are better dunked in coffee.
Greek easter Cookies
1.200 g all purpose flour
1 teaspoon baking powder
500 g fresh butter
500 g sugar
3 oranges, zest
2 teaspoons vanilla extract
¼ teaspoon mastic
pinch of salt
1 teaspoon baking soda
120 g orange juice
For the top coat:
2 egg yolks
4 tablespoons milk
- Shift the flour and the baking powder into a bowl.
- For the dough: Beat the butter and sugar in a stand mixer until fuffy and creamy, for 6 to 7 minutes.
- Add the orange zest, vanilla, mastic and salt.
- Add the eggs, one by one, beating well after each addition.
- Dissolve the baking soda in the orange juice and add it to the mixture and mix.
- Stir in the flour and baking powder mixture but take care, as you may not need to use all the flour. The consistency of the dough should be fluffy and easy to knead.
- When the cookie dough reaches that point, stop adding flour. Cover the cookie dough and let it stand for 20 minutes.
- Preheat the oven to 160°C (320°F). Cover a baking tray with parchment paper.
- Shape cookies as you like — in braids, round, ovals, etc — and place them on the baking tray leaving distance for expansion between them.
- Brush the raw cookies with the topping mixture — egg yolks and milk.
- Bake them until light golden, for 14 to 16 minutes. Let cool before placing them on a serving plate.