I wish every single one of you is healthy and happy. Today I am going to share a recipe for some traditional Greek Grape Syrup Cookies (the famous Moustokouloura).
It’s wine harvest season and it’s the right time to make these healthy and delicious treats. Some cookie recipes use grape juice but the one I am going to share with you today contains grape syrup. I tend to prefer using grape syrup because it’s easier to find (even all year round) at the super market.
Want to create a special cookie base for your banoffee pie? Forget digestive biscuits. Just ground these cookies and then mix them with melted butter and you will have a luscious rich and fragrant pie base in minutes.
Just give it a try. And let me know what you think.
- 330g / 11.60oz all-purpose flour
- 150g / 5.30oz whole-wheat flour
- 1 ½ tsp baking powder
- 1 tbsp cocoa powder
- 150g / 5.30oz extra virgin olive oil
- 100g / 3.50oz grape syrup
- 100g / 3.50oz granulated sugar
- 1 tbsp cognac
- 1 ½ tsp cinnamon
- ¼ tsp ground cloves
- A pinch of freshly ground nutmeg
- 100g / 3.50oz fresh orange juice (approx. the juice of two small oranges)
- ½ tsp baking soda
- Sesame for sprinkling or covering the cookies (optional according to taste)
- Some olive oil to grease working surface
- Line two baking trays with parchment paper and set aside.
- Sift together all-purpose flour, whole-wheat flour, baking powder and cocoa on a piece of parchment paper. Set aside.
- Place olive oil, grape syrup, sugar, cognac, cinnamon, ground cloves and nutmeg into the bowl of your stand mixer and whisk.
- Add baking soda into orange juice and stir.
- Add orange juice mixture into the bowl with the rest of the ingredients.
- Fit mixer with the paddle (K-beater) attachment.
- Turn mixer on to medium speed.
- Gradually combine sifted flour mixture with wet ingredients by pouring slowly into the bowl while mixing.
- Mix until ingredients fully combined. That should not take more than 5 minutes. The dough should be soft (and maybe bit sticky) but pliable.
- Slightly grease working surface with olive oil.
- Cut the dough into small pieces, roll each piece into a cylinder and start shaping the cookies.
- Traditionally grape syrup cookies have a round shape with a hole in the center.
- You can create simple round shaped cookies (by bringing the edges of the cylinder together) or you can fold each cylinder in half and start twisting the two cylindrical pieces together to create a thicker braided cylinder. Finally bring the edges together (scroll down for gifs).
- Transfer cookies onto lined baking trays and bake in a pre-heated oven at 180o C / 350o F using the fan heating element for 15 minutes. Don’t forget to rotate pans half-way through baking.
- Cookies will still feel a bit soft to the touch after 15 minutes of baking but they will continue to bake and firm a bit more after removing them from the oven.
- I used a small amount of whole-wheat flour to add more fibre to cookies. You can experiment, just keep in mind that if you decide to use more whole-wheat and less white flour it will be harder to shape the cookies.
- You could readily substitute white for brown sugar. The texture will be a bit different (chewier cookies).