Name: Italian Tsoureki Flavoured Breakfast Cookies
Ingredients: 780 grams all-purpose flour ( 5½ cups); 3 teaspoons baking powder; pinch salt; 2-4 teaspoons anise seeds heaping (lightly crushed); zest of one lemon; 3 eggs (room temperature); 1⅓ cups sugar granulated; ½ cup vegetable oil; 1½ cups milk; makes 9 large cookies, 2 ice cream scoops each; 130 g all-purpose flour (may need 2T extra if too sticky); 140 g whole-wheat spelt flour; 1½ teaspoons baking powder; 140 g sourdough discard (100% hydration); 45 g vegetable oil; 120 g milk; 2 medium eggs (room temperature); 60 g sugar (and extra stevia to taste); zest of one lemon (rubbed into sugar); pinch salt; ¼ t vanilla powder (or extract); 2 crystals mastic (crushed into 2T of the sugar); ¼ t ground cardamom; ⅛ t ground mahleb (mahlepi); 50 grams raw almonds (in pieces)

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Italian Tsoureki Flavoured Breakfast Cookies

Course: Breakfast, Dessert, Snack

Cuisine: Greek, Italian

Servings: 9 cookies

Ingredients

ORIGINAL

780 grams all-purpose flour 5½ cups
3 teaspoons baking powder
pinch salt
2-4 teaspoons anise seeds heaping lightly crushed
zest of one lemon
3 eggs room temperature
1⅓ cups sugar granulated
½ cup vegetable oil
1½ cups milk

SOURDOUGH DISCARD version

makes 9 large cookies, 2 ice cream scoops each
130 g all-purpose flour may need 2T extra if too sticky
140 g whole-wheat spelt flour
1½ teaspoons baking powder
140 g sourdough discard 100% hydration
45 g vegetable oil
120 g milk
2 medium eggs room temperature
60 g sugar and extra stevia to taste
zest of one lemon rubbed into sugar
pinch salt
¼ t vanilla powder or extract
2 crystals mastic crushed into 2T of the sugar
¼ t ground cardamom
⅛ t ground mahleb mahlepi
50 grams raw almonds in pieces

Instructions

Preheat the oven to 175°C/350℉. Position rack to middle.
Line a large baking sheet with parchment paper.
In a medium mixing bowl, sift together flour, baking powder and salt.
In a mortar and pestle add the mastic crystals and 2T of the sugar and crush them.
In a small bowl add the lemon zest to the remaining sugar. Add the ground mastic and sugar mixture, cardamom, mahleb and salt. Set aside.
In the bowl of the stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
Slowly add sugar mixture. Continue to whisk until well combined and slightly thickened.
In a bowl mix the sourdough discard, the oil and the milk. Combine well and add to the egg mixture.
Switch to flat blade attachment.
Add the sifted dry ingredients and mix until well just combined, dough will be soft.
Fold in the almonds just until evenly distributed.
Scoop dough with a large-sized cookie scoop and drop on a floured surface (approximately 4 tablespoons or 2 small ice cream scoops).
Sprinkle a little sifted flour over the top and pat the dough into a 10 to 13 cm long oval shape, about 0.5 to 1.5 cm thick.
With the help of a dough scraper, transfer to the parchment-lined cookie sheet about 5 cm apart.
AS AN OPTION, you can brush the tops lightly with milk and sprinkle with coarse sugar or sesame seeds.
Bake for about 15 minutes or until bottoms are lightly browned (this is a pale cookie).
If you like, turn the broiler to give them a little color.

Notes

Any shape will do. You can shape as wide or narrow as you like – adjust the baking time accordingly. A dough scraper can help with shaping the cookies.

This is a pale cookie. During the last minute or so, you can turn on the broiler to give these cookies a touch of color, make sure to keep an eye on them as they can easily burn.

To freeze place cookies in a freezer bag or airtight container. They will keep for about 3 months. They thaw quickly at room temperature.

Based on this amazing recipe