Wine Must Cookies Recipe
Ingredients
| Plain flour | 500 Gram | |
| Soda bicarbonate | 2 Teaspoon | |
| Ground cinnamon | 1 Tablespoon | |
| Ground cloves | 1 Tablespoon | |
| Olive oil | 50 Milliliter | |
| Honey | 2 Tablespoon | |
| Italian | 125 Milliliter | |
| About 4 oranges, to make 250 ml (8 fl oz) juice | ||
| Freshly grated zest of 1/2 orange | ||
Directions
Sift together the flour, bicarbonate of soda, cinnamon and cloves into a large bowl, making a well in the centre.
In a smaller bowl beat the olive oil with the honey, petimezi, grated orange zest and 125 ml (4 fl oz) orange juice and pour into the well.
Mix together to make a dough, adding the remaining orange juice, as necessary.
Turn out onto a floured surface and knead for about 10 minutes until the dough is smooth but still stiff.
Cover with a cloth and leave to relax for 30 minutes or longer.
Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1 cm (1/2 in) in diameter.
Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet.
Bake in an oven preheated to 190°C (375°F, gas 5) for 10-15 minutes - until they are brown and crunchy, but not too hard.
In a smaller bowl beat the olive oil with the honey, petimezi, grated orange zest and 125 ml (4 fl oz) orange juice and pour into the well.
Mix together to make a dough, adding the remaining orange juice, as necessary.
Turn out onto a floured surface and knead for about 10 minutes until the dough is smooth but still stiff.
Cover with a cloth and leave to relax for 30 minutes or longer.
Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1 cm (1/2 in) in diameter.
Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet.
Bake in an oven preheated to 190°C (375°F, gas 5) for 10-15 minutes - until they are brown and crunchy, but not too hard.
Chef
