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Mushroom cookies or Mantar Kurabiye

Champion cookies or Mantar Kurabiye
Cookies that look like mushrooms? How funny they are. These mushroom cookies originate in Turkey, where they are called Mantar Kurabiye. The taste is very special because a large part of the ingredients consists of cornstarch. Just think of the Surinamese cornstarch cookies. These mushroom cookies or Mantar Kurabiye are also very nice to bake in the fall.

They are a bit dry in taste and bite, but they also have something special. A bit soft. Well, how do you describe that? Because testing, there is only one solution: bake them yourself! If necessary, half a recipe because they did not fit in a drum. Some went into the freezer.

Cornstarch gives cookies their own bite, delicious!

Baking cookies with cornstarch has its own unique bite. Just like the Surinamese cornstarch or custard cookies or Queen Maxima's cookie recipe; afajores. I love them!

How do these autumn cookies get that nice stem?

Very easy! And why is it fun to take the powder brush out of your makeup cabinet?

Would you like to save the recipe for later on Pinterest? This can easily be done via this link.

The cookies will become a lot bigger while baking. Luckily I had given them enough space while baking so it turned out fine.
Dough for Mushroom cookies or Mantar Kurabiye

Mushroom cookies or Mantar Kurabiye


  1. 250 grams of butter at room temperature

  2. 160 grams of icing sugar (or grind your sugar in a coffee grinder)

  3. 2 bags of vanilla sugar

  4. 2 eggs

  5. 240 grams cornstarch

  6. 225 grams of flour

  7. 2 teaspoons of baking powder

  8. Pinch of salt

  9. 2 tablespoons cocoa powder

  10. Bottle

  11. Round cutter that fits on the round after baking (if you don't have cutters, what kind of bottles or caps do you have in the cupboard that is slightly larger than a regular bottle)

  12. Possibly powder brush

Push a bottle into the cookie for a stem effect

Mushroom cookies or Mantar Kurabiye

Beat the butter and icing sugar with the vanilla sugar until creamy and almost white. Now beat in the eggs one by one. Finally, add the sifted dry ingredients except the cocoa powder. The dough is velvety soft in color and structure. Once everything is well mixed, the dough can rest for half an hour in the refrigerator.

Form the dough into balls of about 1.5-2 cm. Because the dough is very soft, it is not a bit more difficult than normal. I rolled the dough in a little bit of cornstarch to make this easier. Give the balls enough space.

Use the bottom of a bottle and dip it in water. Tap off the excess water and then dip it in the cocoa powder. Again, tip away the excess powder and gently push the bottle into the ball. I noticed that by making a slightly diagonal movement when lifting, a little more stem is created than without that movement.

Mushroom cookies or Mantar Kurabiye

Powder brush at hand, because we are going to make the cookies even more beautiful

Let the mushrooms cool in the refrigerator for 20 minutes. Preheat the oven to 170 degrees with a convection oven or to 190 degrees with top and bottom heat.

Bake the mushroom cookies or Mantar Kurabiye for 15-18 minutes until they just start to brown slightly.

As soon as the cookies come out of the oven, push a cutter or ring the same size as the stem slightly into the hat to get an even better effect from the stem.

A powder brush for cookies

A powder brush has very fine hairs. I like to use it with shiny dust powder, but also with cocoa powder on these cookies, for example. Dip your brush a little in the cocoa and tap off some if there is too much on your brush. Dust the area around the stems a little and possibly a little on the cap.

Mushroom cookies to share

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