📝 About This Recipe
A cornerstone of Greek autumnal baking, Moustokouloura are deeply aromatic cookies enriched with 'petimezi' (grape molasses), evoking the rustic charm of the Mediterranean harvest. These vegan-friendly treats are prized for their unique soft-yet-crunchy texture and a warm spice profile featuring cinnamon and cloves. Naturally sweetened and incredibly fragrant, they offer a nostalgic taste of Greece that perfectly captures the essence of the vineyard in every bite.
🥗 Ingredients
The Liquid Base
- 1 cup Extra Virgin Olive Oil (use a mild-flavored Greek oil)
- 1 cup Petimezi (Grape Molasses) (high quality, dark and viscous)
- 1/2 cup Granulated Sugar (adjust to 3/4 cup for extra sweetness)
- 1/2 cup Fresh Orange Juice (strained)
- 1/4 cup Cognac or Metaxa (adds depth and aroma)
The Dry Aromatics
- 5-6 cups All-Purpose Flour (sifted; add gradually)
- 1 teaspoon Baking Soda (to be dissolved in the orange juice)
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon (freshly ground if possible)
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Salt (fine sea salt)
Optional Topping
- 1/4 cup Sesame Seeds (raw or lightly toasted)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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2
In a large mixing bowl, whisk together the olive oil, petimezi, and sugar for about 3-4 minutes until the sugar begins to dissolve and the mixture is well combined.
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3
In a separate small bowl, pour the orange juice. Add the baking soda to the juice and stir over the main mixing bowl (it will foam up significantly). Pour the bubbling mixture into the oil and molasses base.
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4
Stir in the cognac, ground cinnamon, and ground cloves, whisking until the aromatics are evenly distributed.
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5
In a medium bowl, whisk 5 cups of the flour with the baking powder and salt.
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6
Begin adding the flour mixture to the wet ingredients one cup at a time, stirring with a wooden spoon or using your hands. The dough should be soft, oily, and pliable, but not sticky.
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7
If the dough is too sticky to handle, add the remaining 1 cup of flour gradually. Be careful not to overwork the dough, as this will make the cookies tough.
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8
Let the dough rest for 10-15 minutes at room temperature to allow the flour to fully hydrate and the flavors to meld.
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9
Pinch off a piece of dough about the size of a large walnut (approx. 40-50g) and roll it between your palms or on a clean surface into a cord about 6-8 inches long.
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10
Shape the cord into a circle, overlapping the ends, or twist it into a traditional 'S' shape or a braided ring.
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11
If using sesame seeds, press the top of each shaped cookie gently into a bowl of seeds before placing them on the baking sheet.
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12
Arrange the cookies on the prepared sheets, leaving about 1 inch of space between them as they will puff up slightly.
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13
Bake for 15-20 minutes. For a softer cookie, aim for 15 minutes; for a crunchier 'paximadi' style, bake for 20 minutes until the edges are firm.
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14
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Do not over-knead the dough or the olive oil will separate and the cookies will become hard. If you cannot find Petimezi, you can substitute with high-quality dark honey or a mix of molasses and maple syrup, though the flavor will change. The dough should feel slightly oily to the touch; this is normal for traditional Greek olive oil cookies. Store these in an airtight container for up to 3 weeks; they actually taste better a day or two after baking. For a citrusy boost, add the zest of one large orange to the sugar and oil mixture.
🍽️ Serving Suggestions
Serve with a hot cup of traditional Greek coffee (Ellinikos) for a mid-morning treat. Pair with a glass of cold milk or a plant-based almond milk for a healthy afternoon snack. Enjoy alongside a plate of fresh figs and walnuts during the autumn months. Dip them into a sweet dessert wine like Vinsanto or Muscat for a sophisticated end to a meal. Include them in a holiday cookie platter for a unique, dairy-free option.