| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Cookies, Greek, Ethnic |
24 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour plus extra for kneading |
| 2 |
ts |
Baking soda |
| 1 |
tb |
Freshly ground cinnamon |
| 1 |
tb |
Freshly ground cloves |
| 1/4 |
c |
Mild olive oil |
| 2 |
tb |
Honey |
| 1/2 |
c |
Petimezi (Greek wine must syrup) OR- Italian vino cotto OR- Honey |
| 1/2 |
|
Orange; (grated zest) |
| 1 |
c |
Orange juice |
INSTRUCTIONS
Sift together the flour, baking soda, cinnamon, and cloves into a large
bowl, making a well in the center. In a smaller bowl, beat the olive oil
with the honey, petimezi, grated orange zest, and 1/2 the orange juice and
pour into the well. Mix together to make a dough, adding the remaining
orange juice as necessary.
Turn onto a floured surface and knead for about 10 minutes until the dough
is smooth but not stiff. Cover with a cloth and leave to relax for 30
minutes or longer.
Break off pieces of dough, about 2 tablespoonfuls each, and roll into
snakes about 1/2-inch in diameter. Press the two ends together, forming
oval wreaths, and place on an oiled or non-stick baking sheet. Bake in an
oven preheated to 375 F for 10-15 minutes- until they are brown and
crunchy, but not too hard.
Source: Recipes from a Greek Island - by Susie Jacobs
: ISBN: 0-671-74531-X
This recipe was typed for you by Karen Mintzias.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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