Cookies with grape must

November 5th, 2014 § Comments Off on Cookies with grape must § permalink

Before ending the grape season, I bought seedless grapes from the market, to make a grape must cookie.

Baking soda is the primary ingredient of this recipe. It is used in recipes that contain an acidic ingredient, like grape must.

It gives tenderness to the soda cookies and when it is sealed in a container, has an indefinite shelf life.

Because of the grape must, these cookies are dark brown in colour.

  • 250 ml grape must (roughly press 500 gr seedless grapes)
  • 1/2 cup sugar
  • 250 ml extra virgin olive oil
  • 1/4 cup honey
  • 1 t. baking powder
  • 1 t. soda
  • 1 1/2 t. cinnamon
  • 1 t. cloves
  • 1/4 cup cognac or brandy
  • 1 1/2 cup flour

Combine grape must, olive oil, soda, sugar and honey.

Stir cinnamon, cloves and cognac.

Sift together flour, baking powder.

Slowly add sifted flour to grape juice mixture. Add cognac mixture and mix until you get a soft dough.

Using pieces of dough, roll snakes and press the two ends together forming oval wreaths.

You can shape the cookies with a piping bag.

Place them on a parchment covered baking sheet.

Bake at 180° C for 30 minutes or until they are done.

Hard biscuits with orange juice (Paximadia with orange juice ~ΚΟΥΛΟΥΡΑΚΙΑ ΜΕ ΠΟΡΤΟΚΑΛΙ)

November 13th, 2013 § Comments Off on Hard biscuits with orange juice (Paximadia with orange juice ~ΚΟΥΛΟΥΡΑΚΙΑ ΜΕ ΠΟΡΤΟΚΑΛΙ) § permalink

Traditional double baked paximadia with orange juice is a must, alongside with a cup of coffee in Greece.

  • 1 cup extra virgin olive oil
  • 1 cup fresh orange juice
  • 1/4 cup cognac (usually used 5star Metaxa Brandy)
  • 1/4 cup sugar
  • 900 gr flour
  • 1 t baking powder
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1 t clove powder
  • 1/2 t grated nutmeg
  • Combine olive oil with caster sugar. Add orange juice and cognac.
    In a separate bowl put vanilla, clove powder, cinnamon, grated nutmeg.
    Stir liquid with dry mixture until the dough holds.
    Knead well by adding more flour as needed. Make a smooth and soft dough.
    Place the dough onto a greased oven tray and flatten the dough slightly with your hands about 4 cm thick.
    Divide the dough diagonally into four parts and place them apart to get 4 logs.
    Then crosscut each diagonal dough 1 cm distance, as seen below.
    Bake in a pre-heated oven 180°C for about 15 minutes.
    Remove the tray from oven and separate the slices and lay them again to the oven tray.
    Bake again at 170°C for another 20 minutes until dry and golden crunch.

    Nutella cup cakes with hazelnut for World Nutella Day 2013

    February 5th, 2013 § Comments Off on Nutella cup cakes with hazelnut for World Nutella Day 2013 § permalink

    Today is the World Nutella (chocolate hazelnut spread) Day, an event hosted by Sara from  Ms Adventures in Italy  and Michelle from Bleeding Espresso.

    This year, I am celebrating it with these delectable cup cakes with incomparable miracle of Nutella!


  • 1/2 cup Nutella
  • 2 eggs
  • 1/4 cup flour
  • baking powder
  • 1/2 cup toasted hazelnut (chopped)
  • 1 t Cognac
  • 1 t cinnamon
  • Toast the hazelnut in 12o° C oven until they are fragrant by watching them time to time.

    Beat egg with Nutella. Add flour, baking powder, cinnamon and hazelnut. Finally add cognac and mix until incorporated.

    Spoon the batter on greased cup cake moulds.

    Bake in 18o° C preheated oven for about 20 minutes.

    for topping:

  • 1/4 cup Nutella
  • flaked hazelnut
  • white bonbon Turc (mini candies coated with coriander)
  • mini red hundreds-and-thousands
  • Spread top of each cup cake with a thin layer of Nutella.

    Decorate with candy sprinkles and flaked hazelnut.

    Shortbread cookies with almond

    December 30th, 2012 § Comments Off on Shortbread cookies with almond § permalink

    A classic Scottish biscuit, now enjoyed all around the world.

  • 280 gr flour
  • 170 gr butter
  • 70 gr caster sugar
  • 1 t vanilla extract
  • 1/2 cup almonds
  • Combine butter with caster sugar until smooth and creamy about 5 minutes.
    Add vanilla extract.
    Stir in the flour to get a smooth paste. Add almonds.
    Cut into rounds, stars or other shapes with a cookie cutter.
    Place onto a parchment covered oven tray.
    Bake in a pre-heated oven 175°C until pale golden brown for about 15 minutes.
    Set aside to cool.
    Dust cookies in additional caster sugar.
    They will become firmer after cooling and melts in your mouth.
    You can find a similar recipe from here.

    Cookies with tahin

    December 18th, 2012 § Comments Off on Cookies with tahin § permalink

    One is made generally from grape and tastes sweet, the other from sesame seed and tastes nutty& bitter. But both involve a long distillation.

    Pekmez is a natural sweetener like honey.There are varieties made from carob, plum or mulberry as well as in the form of liquid and solid can be found.

    Tahin is obtained by grinding sesame seeds.

    Both are outstandingly tasty and have nutritional value.

    Tahin and pekmez unison is irresistible, by the arrival of cold winter days!

    • 1 cup flour
    • 1/2 cup hazelnut flour or grinf hazelnut
    • 75 gr butter (cut into cubes)
    • 1/3 cup tahin (sesame seed paste))
    • 1/3 cup pekmez =molasses(preferable carob molasseskeçi boynuzu pekmezi in Turkish and πετιμέζι in Greek)
    • 3 T sugar
    • 1 teaspoon cinnamon
    • 1 t baking powder

    Combine sugar and butter. Add tahin and pekmez.

    Sift together remaining ingredients and add to tahin mixture. Add hazelnut flour.

    If you can’t find hazelnut flour, simply put the hazelnut (approx. 1/3 cup) into boiling water for a minute and remove the skins.

    Using a blender, grind them. Then sift the nut flour and put the remaining back to the blender. Repeat it until you get your hazelnut flour.

    After forming  in rolls you can refrigerate a couple of hours.

    Roll dough into small balls and flatten top. Put each on greased baking sheet.

    Bake at 180° C for 12 – 14 minutes until they become golden.

    When hot, the cookies will be very delicate, so be careful! Cool cookies completely before transferring to a plate.

    They will be crusty when cooled.

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