Ladokouloura (Greek Olive Oil Cookies)

These are the everyday Greek cookies made without butter or eggs — just olive oil, orange and a little sugar. Crisp, fragrant and perfect with coffee or tea, they keep for weeks in a tin and are naturally dairy-free.

Ingredients

• 200 ml Minoiko extra virgin olive oil
• 180g sugar
• 200 ml fresh orange juice
• Zest of 1 orange
• 1 tsp ground cinnamon (optional)
• 1 tsp baking powder
• ½ tsp baking soda
• 700–800g all-purpose flour (added gradually)
• Sesame seeds, to finish
• A little water mixed with olive oil, for brushing

Method

1. Preheat the oven to 180°C and line two trays with baking paper.
2. In a large bowl, whisk together the olive oil, sugar, orange juice, zest and cinnamon until well combined.
3. Stir the baking powder and soda into the first cup of flour, then add it in. Keep adding flour, a little at a time, mixing until you have a soft, smooth dough that no longer sticks to your hands — you may not need all of it.
4. Take small pieces of dough, roll into ropes and shape into twists, braids or little rings.
5. Place on the trays, brush the tops with the water-and-oil mixture and sprinkle with sesame seeds.
6. Bake for 20–25 minutes, until golden and firm. They crisp up further as they cool.

Tip

Do not overwork the dough or add too much flour — a soft dough gives lighter cookies. The better the olive oil, the more fragrant the koulourakia.