The Greek traditional recipe for Easter cookies! tried it!
- 250 g butter
- 270 g sugar
- 3 eggs
- ½ t.s soda
- 60 ml orange juice
- 125 ml evaporated milk
- Grate 2 oranges
- Lemon zest
- Two vanilla
- 1½ t.s. mahalepi
- ½ t.s. mastic powder
- 900-950 g flour g.o.x.
- 1 egg yolk and 1 tbsp water for spreading
- ½ t.s. ammonia (optional)
- Put the butter that we have left at room temperature in the bucket of the mixer and beat with the feather for 1 minute.
- Then slowly add the sugar.
- Turn off the mixer for a while and gather the walls with a spatula and continue beating until the butter is fluffy and white (about 3 minutes).
- At the same time we break the eggs in a bowl.
- Add the eggs one by one to the butter mixture, add one, wait for it to mix and then add the next, not all together.
- Continue beating in the mixer until fluffy over medium to high volume.
- While the mixer is working, put the orange juice with the soda in a tall glass and mix with a spoon, caution will swell.
- Turn down the heat on the mixer and add the orange juice, milk, orange zest and lemon zest.
- In a bowl, sift the flour and add the vanilla, the machete, the mastic.
- Add half the amount of flour to the mixer, mix (not much) then add the rest and stop beating.
- Our mixture does not want to be hit much because they will come out hard on us.
- Put all the mixture on our counter and knead a little by hand to incorporate the flour well.
- Cover with a film there as it is on our counter and leave for 20 minutes.
- We work our dough with our hands.
- Divide our mixture into balls the size of our palm.
- We open the dough in sticks and then we make braids or shape it into the shape we want.
- Put oil paste in our pan and place the cookies on top.
- Mix the yolk with the water and spread the cookies.
- Bake at 175 degrees for 20-25 minutes and enjoy!
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