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MASTIC-SCENTED BISCUITS WITH EPIROS BUTTER

INGREDIENTS

  • 600g EPIROS Concentrated Butter
  • 1.350g pastry flour (soft)
  • 150ml milk
  • 3 eggs
  • 50ml mastic liqueur
  • 350g sugar and a little extra for sprinkling
  • 1 tbsp baking powder
  • 1 tsp mastic ground with 1 tbsp sugar
INGREDIENTS LIST

EXECUTION

Sift the flour into a bowl and stir in the baking powder and ground mastic.

In another bowl, beat the EPIROS Butter with the sugar using a hand-held mixer, until fluffy and white. Add the eggs, then the milk and liqueur and keep beating until fully incorporated.

Gradually add the flour, beating to a soft and flexible dough.

Pre-heat the oven to 190°C. Knead the dough into round or braid-shaped biscuits and place them on a greased baking tray.

Sprinkle the biscuits with a little caster sugar and bake for approx. 25-40 minutes.

When cool, store in a cookie jar or an airtight container.

Tip

If you do not like the taste and aroma of mastic, you can flavor your biscuits with grated orange/lemon or lime peel or vanilla.