Mastiha cookies

In a bowl, sift together the flour, salt, and baking powder. In a large bowl, beat the butter with a mixer until creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy. Add the egg, Mastic oil, and vanilla, and continue beating until the mixture is well combined. Gradually add the flour mixture and beat until a dough forms.

Divide the dough into two large pieces of parchment paper and shape each half into a log measuring approximately 25 x 4 cm by rolling it up in the parchment paper. Place the logs in the refrigerator until firm, for at least 4 hours or up to 5 days. The dough can be stored in the freezer, wrapped in aluminum foil, for up to 2 months. Allow the dough to soften slightly before slicing.
Preheat the oven to 190˚C (375˚F) and lightly grease a baking sheet. Slice the dough into 3 mm thick slices and place them on the baking sheet, leaving about 1.5 cm between each cookie. Bake the cookies in batches in the center of the oven until the edges turn golden, about 10-12 minutes. Once baked, transfer the cookies with a metal spatula to a wire rack to cool. The cookies can be stored in an airtight container at room temperature for up to 5 days.

€31,25

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