Authentic Greek Olive Oil Cookies
Flavored with orange juice and cinnamon and topped with sesame seeds these authentic Greek olive oil cookies are going to be as crunchy as you like, as spiced as they should be, and extra delicious.
Ingredients
- 1 cup (250ml) olive oil
- 1 cup (200g) sugar or ½ cup honey
- 5 cups (680g) all-purpose four
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (250ml) orange juice, fresh
- ¼ cup (60ml) brandy or cognac
- 1 teaspoon ground cinnamon
- A pinch of salt
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon ground clove (optional)
- Zest from 1 orange
- 1½ cups sesame seeds
Instructions
- Preheat your oven to 338°F (170°C).
- Dissolve baking soda in orange juice.
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, cinnamon (clove, nutmeg if used), and a pinch of salt. Set aside.
- In a large bowl, combine the sugar (or honey), olive oil, orange juice, zest, and brandy/cognac. Whisk until the sugar/honey dissolves.
- Gradually add the flour mixture to the olive oil mixture. Use a baking spatula to stir gently.
- When the dough is too thick, use your hands to make a smooth, lightly sticky dough. Don't overwork the dough.
- If the dough is too sticky to handle, apply some olive oil to your hands. That way, you will have better control of the dough.
- Take a small piece of the dough. Shape it into a ball (the size of a walnut).
- Roll the dough ball into a log/cord. If you want crunchy cookies, make thinner logs/cords. Shape them into a round. If the first cookie melts, add more flour.
- Dip the round cookie into the sesame seeds and coat it thoroughly. Place it on the baking sheet leaving about 1 inch (2cm) of space between them. Repeat for the rest of the dough.
- Bake for about 20 minutes or until they are golden on top and golden brown at the bottom. Remove from oven and let them cool for 15 minutes before serving.
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