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
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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.
