• 135 gr butter (unsalted)
  • 1/4 cup of vegetable oil (for patty)
  • 1 cup of powdered sugar
  • 1.5 cup of flour (baklava flour)
  • 1/2 cup of wheat starch (75gr)
  • 3 tbsp of Turkish coffee (35gr)
  • 4 tbsp of cocoa powder (50gr)
  • 1 pack of baking powder (10gr)
  • 1 pack of mastic gum vanillin (10gr) or 1 stick vanillia seeds
  • 1 piece of mastica ground (if not use vanillin with gum mastic)
  • 1 whole egg

Turkish Coffee and Gum Mastic Cookies

1/2 Directions

  • Take all the dry ingredients in a large bowl and mix them homogeneously,
  • Add butter in room temperature and a whole egg in the mixture and mix well,
  • If your mixture breaks up when you squize in your palm, add vegetable oil gradually,
  • Let the dough rest for 15 minutes.

Turkish Coffee and Gum Mastic Cookies

2/2 Portioning and Cooking

  • Heat your oven to 180 degrees,
  • Make small balls of 15gr each by weighing in a scale,
  • Give the balls an almond shape by squeezing them in your palm,
  • Press on them with a stick to form like coffee beans,
  • Cover the beans by pressing lightly with your hand to keep the bean shape as it will swell while cooking,
  • Bake in the oven for 22 minutes at 180 degrees until the smell of coffee and mastica intense.