• Drunk cookies (One World Kitchen)Source: One World Kitchen

These decorative cookies are "drunk" with the addition of ouzo into the dough, an anise-flavoured Greek liquor.






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  • 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


Egg wash

  • 2 eggs
  • 1½ tbsp (30 ml) milk


  • Sesame seeds, for sprinkling

Cook's notes

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.


  1. Preheat oven to 190C (375F).
  2. Cover a baking sheet with parchment paper.
  3. Sift flour, baking powder, salt and cinnamon together in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat this process with the rest of the dough.
  8. 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.
  9. Serve fresh out of the oven or cooled.