Name: Easter smyrneika cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 62
Ingredients: 300 grams phytin; 300 grams granulated sugar; 3 eggs; 100 grams milk; 15 grams ammonia; 40 grams orange juice; 1⁄2 orange zest; 1⁄2 teaspoon of baking soda; 2 vanillas; 1 kilogram all-purpose flour

Instructions

Using the mixer’s paddle (if you have) beat the phytin with the sugar at low speed, for 8 minutes, until they have become fluffy.
Add the eggs one by one, while you continue beating at the slowest speed.
Add the ammonia in the milk, mix well and add it into the mixer’s bowl, while you keep beating at the same speed.
Add the baking soda in the orange juice, mix well until it has become fluffy and add it in the mixer’s bowl. Keep beating at the same speed.
Add the zest and the vanillas, mix and then remove the mixer’s bowl.
Add the flour in increments while mixing with a spatula and then remove the dough from the mixer’s bowl and knead with your hands, on the working bench, until you have a smooth and malleable dough.
In a tray, add a parchment paper.
Shape into small balls, each weighing 30 grams and next, mold them into whatever shape you want to.
Place the cookies into the tray, roughly 25 can fit and then bake them in a preheated oven, at 180℃, set on fan, for 20 minutes, at the middle rack of the oven.
While the first batch of cookies are being baked, prepare the second.
Once they have cooled down, place them in a glass utensil with a lid.

Easter smyrneika cookies

Easter smyrneika cookies

Easter smyrneika cookies

Ingredients

Instructions

Using the mixer’s paddle (if you have) beat the phytin with the sugar at low speed, for 8 minutes, until they have become fluffy.

Add the eggs one by one, while you continue beating at the slowest speed.

Add the ammonia in the milk, mix well and add it into the mixer’s bowl, while you keep beating at the same speed.

Add the baking soda in the orange juice, mix well until it has become fluffy and add it in the mixer’s bowl. Keep beating at the same speed.

Add the zest and the vanillas, mix and then remove the mixer’s bowl.

Add the flour in increments while mixing with a spatula and then remove the dough from the mixer’s bowl and knead with your hands, on the working bench, until you have a smooth and malleable dough.

In a tray, add a parchment paper.

Shape into small balls, each weighing 30 grams and next, mold them into whatever shape you want to.

Place the cookies into the tray, roughly 25 can fit and then bake them in a preheated oven, at 180℃, set on fan, for 20 minutes, at the middle rack of the oven.

While the first batch of cookies are being baked, prepare the second.

Once they have cooled down, place them in a glass utensil with a lid.

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