These are funny shaped shortbread cookies called ‘mantar kurabiye’ that is translated from Turkish as ‘mushroom cookies’.
It is very easy recipe and I am sure that all the ingredients are in your cupboard / fridge right now. What makes those cookies different from the other shortbread pastry is their distinctive funky shape!
For the first time ever I tried them at my friend Ezgi’s house and as I am a huge fan of shortbread cookies I absolutely loved them. Because of the cornstarch that is used in the recipe the cookies are a bit more drier, tender and crumblier than usual shortbread cookie.
Original recipe calls for wheat starch but I used cornstarch instead and it works perfectly. If you are fancy of chocolate version of mushroom cookies then add a cocoa powder to the dough. Knead an elastic non-sticky dough. If it’s too dry or too wet use a little bit of milk or flour to get the right balance.
To make the ‘mushroom’ shape use a bottle cap, a small round cookie cutter, end of the bottle neck or any other tool as per your imagination. I used a detachable part of my garlic press (!).
Bake the cookies for no more than 20 mins at 170C. They should stay whitish, not golden brown.
Thanks to my friend Ezgi for the recipe of these delicious shortbread cookies mantar kurabiye!
- 1 egg
- 1/4 cup (~30 g) icing sugar
- 1/3 cup (~80 g) softened butter
- 1 tsp vanilla extract
- 1 cup (120 g) cornstarch
- 2 cups (240 g) plain flour
- 1 tsp baking powder
- cocoa powder for dusting
- Preheat the oven to 170C.
- Combine egg, sugar, butter and vanilla extract.
- Stir in gradually the flour, cornstarch and baking powder. Knead an elastic non-sticky dough.
- Divide the dough into 20 equal pieces and roll each into a ball.
- Place on a parchment lined baking tray and flatten slightly.
- Dip a bottle cap in water, then dip in cocoa powder, press on top of cookie.
- Bake for 15-20 minutes. Don’t let them turn brown.
- If you want to make chocolate cookies simply add 1 heaped tbsp cocoa to the dough.