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The Easter cookies from the southeastern Aegean island of Symi are round and crisp. Their dough contains yeast, but the texture is not like brioche; they turn out much crunchier than you might expect. They are always flavored with orange blossom water and mastic, and the dough needs to rest for several hours. In the end, they are dusted with powdered sugar.<\/p>\n
Chef: Nena Ismyrnoglou<\/p>\n
Preparation: 40\u2019 Resting: 4 hours & 20 minutes Baking: 20\u2019<\/strong><\/p>\n Ingredients<\/strong><\/p>\n (for roughly 45-50 pieces)<\/p>\n \u2022 800 g all-purpose flour<\/p>\n \u2022 320 g fresh butter (the kind sold in a jar), at room temperature<\/p>\n \u2022 1 packet dry yeast<\/p>\n \u2022 180 ml lukewarm water<\/p>\n \u2022 90 g sugar<\/p>\n \u2022 1\/2 tsp ground mastic gum<\/p>\n \u2022<\/strong> 1\/4 tsp salt For finishing<\/span><\/p>\n \u2022 orange blossom water<\/p>\n \u2022 powdered sugar<\/p>\n Method<\/strong><\/p>\n Make a quick starter: In a bowl, dissolve the yeast in the lukewarm water, adding 1 tablespoon of the sugar and 2 tablespoons of the flour. Mix until you have a sticky batter, then leave it in a warm place for about 20 minutes, until it rises.<\/p>\n In another bowl, combine the remaining flour, the rest of the sugar, the mastic, salt and butter. Mix and rub the ingredients between your palms until you get a crumbly mixture. Add the starter and the orange blossom water, then knead until you have a firm dough. Cover the bowl with a towel and leave it in a warm place for about 3 hours, until it has risen.<\/p>\n Take small pieces of dough, roll them into ropes, and join the ends to form round cookies. Arrange them on baking sheets lined with parchment paper, leaving space between them as they will rise. Cover loosely with plastic wrap or a towel and let them rest in a warm place for about 1 hour, until they puff up. Bake the cookies for about 20 minutes. Let them cool, then lightly sprinkle them with orange blossom water (or briefly dip them in a bowl of it) and set them aside to dry completely. Dust with powdered sugar and store in a dry place.<\/p>\n This story first appeared in Kathimerini\u2019s food supplement, Gastronomos.<\/p>\n<\/p><\/div>\n
40 ml orange blossom water<\/p>\n
Preheat the oven to 180\u00b0C, using conventional top and bottom heat.<\/p>\n