🍪 Moustokouloura (vegan) – mini recipe
~20–24 pcs · 25′ prep + 18–22′ baking
Ingredients — 250 ml grape must, 120 ml olive oil, 60 ml petimezi (optional), 80–100 g brown sugar (optional, to taste), 1 tsp baking powder, ½ tsp baking soda (dissolved in 1 tbsp must), ½ tsp cinnamon + ¼ tsp clove, zest of 1 orange (optional), ¼ tsp salt, 450–500 g all-purpose flour (as needed), sesame seeds for topping (optional).
Steps
1) Preheat oven to 170–175°C. Line a baking tray with parchment paper.
2) In a bowl, whisk together wet ingredients & aromatics: must, olive oil, petimezi, sugar, cinnamon, clove, zest, salt.
3) Dissolve the baking soda in 1 tbsp must and add to the mixture (it will foam).
4) Sift flour with baking powder and gradually add until you have a soft dough that isn’t too sticky. Avoid over-kneading.
5) Shape into ropes, form cookies, optionally dip in sesame seeds. Place on tray.
6) Bake 18–22′ until edges are golden. Let rest 10′ before moving.
Notes — Crispier: bake +2–3′. Softer: add +1–2 tbsp must or slightly less flour. Whole grain: replace ⅓ of the flour. Keeps in airtight container for 5–6 days.
