Chios Koulourakia Mastichas (Κουλουράκια Μαστίχας)

Ingredients

Equipment Needed

• •mortar and pestle
• •two rimmed baking sheets
• •pastry brush

Instructions

1. 1

   Grind the mastiha

   Put the mastiha tears and 20g sugar in a mortar and crush them to a fine powder. This is the step that decides the cookies. Mastiha is resin, so if you add the tears whole they stick in the dough, clump on the tooth, and taste bitter in spots. Sugar keeps the powder separate and carries the perfume evenly.

2. 2

   Cream the butter

   Beat the softened butter with the 160g sugar for 3 to 4 minutes, until pale and lighter. Add the powdered mastiha mixture and beat another minute. The bowl should smell clean and piney, not sharp.

3. 3

   Add wet ingredients

   Beat in the eggs one at a time, then add the milk and vanilla. The mixture may look a little loose. Don't chase it with flour yet. It comes together once the dry ingredients go in.

4. 4

   Make the dough

   Whisk the flour, baking powder, and salt together. Add them to the butter mixture in two additions and mix just until a soft dough forms. It should feel smooth and pliable, not sticky and not dry. If it smears badly on your hand, add flour 1 tablespoon at a time, but be stingy.

5. 5

   Rest the dough

   Cover the dough and let it rest for 20 minutes at room temperature. This short rest relaxes it enough to roll without cracking. Heat the oven to 175C and line two baking sheets with parchment.

6. 6

   Shape the cookies

   Take pieces of dough about 25g each. Roll each into a rope 18 to 20cm long, then shape into small rings, simple twists, or little braids. Keep the shapes even so they bake at the same pace. Place them 3cm apart on the sheets.

7. 7

   Brush and bake

   Whisk the egg yolk with 1 tablespoon milk and brush the tops lightly. Sprinkle with sesame if you like. Bake for 18 to 22 minutes, rotating the trays halfway, until the koulourakia are pale gold at the edges and set through. They should not brown deeply.

8. 8

   Cool and store

   Let the cookies sit on the tray for 5 minutes, then move them to a rack. They firm as they cool and keep their perfume best once fully cold. Store airtight for up to 10 days.

Chef Tips

• •Buy real Chios mastiha tears, not mastic-flavored powder of uncertain age. The tears should be dry, pale, and fragrant when crushed. Λίγα και καλά: use a little, but use the right thing.
• •Do not keep adding flour until the dough feels stiff. Koulourakia dough should roll cleanly but stay tender. Too much flour gives you dry little stones, and nobody needs those with coffee.
• •These are good make-ahead cookies. The mastiha settles overnight, and the flavor is clearer the next day. Serve them with Greek coffee, mountain tea, or a glass of milk for children.

Advance Preparation

• •The dough can be made 1 day ahead, wrapped tightly, and chilled. Let it stand at room temperature for 20 to 30 minutes before shaping.
• •The baked cookies keep airtight for up to 10 days and are better after a night's rest.

Frequently Asked Questions

Nutrition Information

1 serving (about 28g)