Masticha cookies, or “Masticha Biscuits” as they’re known in some parts of the world, offer a unique flavor adventure that transports you straight to the sun-kissed shores of Greece. These delicate treats boast a subtle pine and cedar aroma, thanks to the inclusion of mastic, a resin from the mastic tree native to the Greek island of Chios. Intrigued? Let’s embark on this baking journey together!
The Magic of Mastic: A Flavor Unlike Any Other
Before we dive into the recipe, let’s talk about what makes these cookies so special: mastic. This fragrant resin, often called “tears of Chios,” has a slightly sweet, earthy, and almost pine-like flavor that adds a delightful complexity to desserts.
Don’t be intimidated by this unique ingredient! Mastic is readily available online and in specialty grocery stores. Trust me, the flavor it imparts is well worth seeking out. As someone who has spent years exploring different cuisines, I can confidently say that masticha cookies hold a special place in my heart. The flavor takes me right back to my travels through Greece, enjoying these cookies with a cup of strong Greek coffee. Ready to create some magic in your own kitchen? Let’s get started!
Ingredients for Masticha Cookies:
For this recipe, you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons mastic crystals, finely ground (or mastic powder)
- Powdered sugar, for dusting
Tools of the Trade:
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutters (optional)
Baking Up a Batch: A Step-by-Step Guide
Step 1: Creaming for Light and Airy Cookies
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating a cookie that’s tender and melts in your mouth.
Step 2: Infusing the Dough with Flavor
Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, salt, and ground mastic. This ensures the dry ingredients are evenly distributed, resulting in a cookie that bakes evenly.
Step 3: Bringing the Dough Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Step 4: Chilling for Optimal Texture
Divide the dough in half and shape each half into a disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling the dough allows the gluten to relax, preventing the cookies from spreading too much while baking.
Step 5: Rolling and Shaping
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. You can use cookie cutters to create fun shapes, or simply cut the dough into squares or rectangles.
Step 6: Baking to Golden Perfection
Place the cookies on the prepared baking sheets, leaving about an inch of space between each cookie. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
Step 7: Cooling and Dusting
Let the cookies cool completely on the baking sheets before dusting them generously with powdered sugar.
