Greek cuisine · Desserts & Sweets

Moustokouloura

Dark autumn cookies made from reduced grape must with cinnamon and clove, crisp outside and soft inside.

Ingredients · for 8 servings

• 500 ml grape juice
• 550 g flour
• 120 ml olive oil
• 80 g sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 orange (zest)
• 1 pinch salt

Instructions

1. Reduce the grape juice in a wide pot uncovered over medium heat for 15–18 min. down to about 250 ml, until syrupy and dark, then let cool completely.
2. Stir the cooled must smooth with the olive oil, the sugar and the finely grated orange zest until the sugar has dissolved.
3. Stir in the baking soda — the mixture will briefly foam up — then gradually work in the flour, baking powder, cinnamon, ground cloves and salt until a soft, non-sticky dough forms.
4. Let the dough rest covered for 20 min., meanwhile preheat the oven to 180°C top/bottom heat and line two baking sheets with parchment paper.
5. Roll finger-thick strands of 12 cm from the dough, close into rings and place on the sheets with 3 cm spacing; the cookies expand noticeably while baking.
6. Bake in batches for 18–20 min. until the rings are firm and deep chestnut brown, let cool on a rack and store in a tin.