Recipe of Argyro Barbarigou, a prominent Head Cook in Greece
Check out her site Argiro for more delicious recipes
Ingredients (for... plenty of cookies):
1½ water-glass of olive oil
1 water-glass of sugar
1 water-glass of fresh orange juice
1 lemon, the juice
2 tbsp of cognac (brandy)
2 tbsp of ouzo
1 sachet of ammonium biocarbonate (baking ammonia)
1 level tsp of baking soda
1 large orange, the zest
1/2 tsp of cinnamon powder
1/2 tsp of cloves powder
plenty of whole cloves
About 1.200gr. of soft flour
For the glazing:
3 tbsp of water
2 tbsp of sugar
250gr. sesame seeds
Method:
In a large plastic basin put the oil, the sugar, the cinnamon and the clove powder. Stir very well with a whisk or even better with your hands (the sugar will dissolve faster due to the temperature of your hands).
Dissolve the baking ammonia in half of the orange juice and add it in the basin with the sugar mixture. Dissolve the baking soda in the remaining orange juice and add it in the basin along with the orange zest, the lemon juice, the ouzo and the cognac.
Start, gradually, adding the flour little by little - kneading at the same time - until you have a soft and fluffy dough which doesn't stick to your hands.
Get some dough and shape into longish strips. Bring the two ends to meet creating a circle and place the one end on top of the other, sticking a whole clove in so they stay together (see photo on top).
Preheat the oven to 170°C fan.
In a bowl put together the glazing ingredients and mix well with a spoon. Dive each cookie in the bowl with the sesame mixture and then place it on a baking sheet which you have covered with baking paper.
Put in the oven and bake in the middle shelf for 20-25 minutes until they get golden brown.
When they are ready, transfer them on a rack and let them cool completely before you serve.
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