Cretan Moustokouloura (Μουστοκούλουρα Κρήτης)

Ingredients

Equipment Needed

• •two heavy baking sheets
• •digital scale
• •parchment paper
• •cooling rack

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175C. Line two large baking sheets with parchment. Moustokouloura bake best with a little room around them, because they spread just enough to soften at the edges.

2. 2

   Mix the liquids

   In a large bowl, whisk the petimezi, olive oil, orange juice, raki, and sugar until the sugar loosens and the mixture looks dark, glossy, and even. Stir in the orange zest.

3. 3

   Wake the soda

   Sprinkle in the baking soda and whisk for a few seconds. The orange juice will make it foam lightly. That little lift matters in a cookie with no egg or butter, so don't skip it.

4. 4

   Make the dough

   In a separate bowl, mix the flour, baking powder, cinnamon, clove, and salt. Add the dry ingredients to the wet bowl in two additions, stirring with a spoon until a soft, slightly oily dough forms. Stop as soon as no dry flour remains. This is the step that decides them: too much flour or too much kneading makes moustokouloura hard instead of tender.

5. 5

   Rest the dough

   Let the dough rest for 10 minutes. It will firm as the flour drinks the oil and petimezi. If it still sticks heavily to your hands after resting, work in 1 tablespoon flour at a time, no more than needed.

6. 6

   Shape the rings

   Lightly oil your hands. Pinch off pieces of dough about 35g each, roll into short ropes, and join the ends into small rings. Set them on the trays with space between them. The shape is simple and old, a little bracelet for the coffee cup.

7. 7

   Bake until set

   Bake one tray at a time for 15 to 18 minutes, until the cookies are puffed, matte on top, and just firm at the edges. They should still feel a little soft in the center. They finish setting as they cool.

8. 8

   Cool and keep

   Cool on the tray for 10 minutes, then move to a rack. Store airtight once fully cold. By the next day the petimezi settles through the crumb and the spice becomes rounder.

Chef Tips

• •Use real petimezi, not grape molasses mixed with glucose syrup. The label should be plain grape must syrup. If the petimezi is very thick, warm the measured amount gently just until pourable, then let it cool before mixing.
• •Don't chase a dry dough. Moustokouloura dough should feel soft and lightly oily. Oil your hands for shaping, and add flour only in spoonfuls if it truly won't hold a rope.
• •They keep well for 7 days in a tin or airtight box. For the Cretan table, set them beside Greek coffee, mountain tea, or a glass of raki after supper.

Advance Preparation

• •The dough can rest covered at room temperature for up to 30 minutes before shaping.
• •The cookies are better the next day, once the petimezi and spices settle into the crumb.
• •Bake up to 5 days ahead and store airtight at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 35g)