250 gr. (8 ½ ounces) unsalted butter
250 gr. (8 ½ ounces) light brown sugar
75 gr. (2 ½ ounces) granulated sugar
1 egg
1 pinch salt
2 Tbsp. milk
500 gr. all-purpose flour
5 gr. (1 ½ ounces) mastic crystals, pounded in a mortar with a little sugar
Preparation
1. In the bowl of an electric mixer, whip together the butter and two sugars until light and fluffy. Add the milk, egg, mastic, and salt and mix.
Slowly whisk in the flour. Knead slightly and let the dough rest, covered, for 30 minutes.
2. Preheat the oven to 180C (375F).
Using a rolling pin roll open the dough on a lightly floured surface. Cut with cookie cutters into desired shapes no thicker than ½ cm (1/8 inch). Place on a parchment-lined baking sheet and bake for about 20 minutes, or until golden. Remove, cool, and store in a cool, dry place.
Yield: 1 kilo (2 pounds)
chef Stelios Parliaros
source: KERASMA
