These decorative cookies are "drunk" with the addition of ouzo into the dough, an anise-flavoured Greek liquor.
- 2 cups (400 g) plain flour
- ½ tbsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅓ cup (80 ml) butter, melted and cooled
- ½ cup (100 g) sugar
- 2 eggs
- ¼ cup (60 ml) ouzo
- 2 eggs
- 1½ tbsp (30 ml) milk
- Sesame seeds, for sprinkling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 190C (375F).
- Cover a baking sheet with parchment paper.
- Sift flour, baking powder, salt and cinnamon together in a bowl.
- In a separate bowl, whisk together butter and sugar until light and fluffy. Beat in one egg at a time, mixing well. Pour in ouzo slowly, whisking as you add.
- Add the dry mixture to the wet mixture in batches, mixing as you go. When the mixture is combined, turn onto floured surface and knead until elastic and smooth.
- Break off 1 tablespoon of dough and roll out into a rope-like shape. Take the top of end of the dough and then twist it around/braid it over the bottom half of the rope of dough so that the two ends meet at the bottom and it looks like a braid or knotted rope. Place cookie on baking sheet.
- Repeat this process with the rest of the dough.
- Whisk milk and eggs together for the wash. Using a pastry brush, apply wash to the cookies. Sprinkle with sesame seeds and bake for 20-30 minutes, or until golden brown.
- Serve fresh out of the oven or cooled.