Tsoureki inspired shortbread
A buttery, flaky shortbread cookie flavoured with masticha and mahlepi
Servings: 25 cookies
Ingredients
- 1⅔ cup (250 grams) all purpose flour
- 2 tbsp (15 grams) cornstarch
- 1/4 teaspoon ground mastiha
- 1/4 teaspoon ground mahlepi
- 1/2 teaspoon salt
- 3/4 cup (96 grams) icing sugar
- 3/4 cup (180 grams) unsalted butter room temperature
- 2 tbsp (28 grams) vegetable shortening
- slivered almonds optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium sized bowl, whisk together the flour, cornstarch, mahlepi, mastiha and salt. Set aside.1⅔ cup (250 grams) all purpose flour, 2 tbsp (15 grams) cornstarch, 1/4 teaspoon ground mastiha, 1/4 teaspoon ground mahlepi, 1/2 teaspoon salt
- In the bowl of a stand mixer beat together the icing sugar, butter and shortening until well combined and fluffy, approximately 5 minutes.3/4 cup (96 grams) icing sugar, 3/4 cup (180 grams) unsalted butter, 2 tbsp (28 grams) vegetable shortening
- Add 1/2 of the flour mixture to the butter and sugar mix, and beat until well combined. Scrape down the sides of the bowl with a rubber spatula and then add the remaining flour. Beat well until combined.
- Shape your cookies by taking about a tablespoon of dough and shaping into a ball with your hands. Once you have a ball, flatten it slightly in the palm of your hand so that you end up with a cookie which is about 1/2 inch thick.
- If you like, decorate each cookie by pressing some slivered almonds onto the surface.
- Place your cookies on a parchment lined cookie sheet and bake in the middle of your oven for 8 - 10 minutes. Your cookies will brown on the bottom but will not really change colour otherwise (that is, the surface of your cookie will not brown).
- Once your cookies are baked, allow them to cool on the baking tray for approximately 5 minutes before transferring them with a spatula to a cooling rack for them to cool completely.
- Cookies can be stored in a air tight container for several days, at room temperature.
Notes
The amount of Mastiha and Mahlepi used in this recipe gives the shortbread a very mild flavour. If you would like a more pronounced flavour of Mastiha and Mahlepi you can increase the amounts to 1/2 teaspoon each. Don't add more than that however, as too much of a good thing can make your cookies bitter and off-tasting..