If you have molasses in the cupboard, make grape must cookies with molasses, extra virgin olive oil and honey, without added sugar. They are delicious, light and, above all, healthy. If not, don’t warry, you can use plain grape must.
Grape must cookie is tasty and extremely nutritious winter snack. It can be easily and pleasantly consumed for breakfast with a glass of milk or juice or as an intermediate snack with a fruit or a hot drink, such as cocoa or coffee. It is an excellent snack for children at school.
Grape must cookies with honey and extra virgin olive oilCourse: Breakfast, SnackCuisine: GreekDifficulty: Medium
- 200 grams
extra virgin olive oil
- 300 grams
flower or citrus honey
- 250 grams
fresh orange juice
- 1000 grams
wheat flour for all uses
- 1 tsp
- 1 tsp
- 1,5 tsp
- 1,5 tsp
- 40 grams
- 1 Tbsp
In a bowl, pour the oil, honey, cinnamon and cloves. Mix very well by hand or with a hand mixer until the honey dissolves and the ingredients are homogenized.
In another bowl, pour the molasses and the orange juice and mix well with a large spoon or whisk until the molasses dissolves. Continuing to mix, add the ammonia and soda.
Pour the mixture into the bowl with the other ingredients and mix well.
In another, smaller bowl, sift the flour and add it to the rest of the ingredients, stirring lightly.
Add the raisins and the orange zest.
Knead all the ingredients together until they are homogeneous and create an elastic, not too tight dough that will probably stickto the hands – if you notice that it sticks too much do not add extra flour because after baking they will become hard. Leave it for 3 minutes and then try again if you need a little more.
Preheatthe oven to 120 ° C
Form the dough into small, round (or whatever other shape you want) cookies and place them in a pan lined with parchment paper.
Bake for about 20 minutes.
When they cool well, close them in a glass jar to keep them soft.
Grapemust cookies are traditional cookies in Greece. They used to be made in September since the old times, when they grapes were collected, and the must was made.
Must is the liquid product of crushing the fruits of the vine, the juice produced from the grapes. It gets its colour from the pigments of the grape rind, so it can be white to red, with a high sugars content.
From antiquity, grape must and its derivatives, like molasses was the main sweetener.
Researchers record the “petimezi” (molasses), making it obvious that in the ancient world this form of viscous must -as it appears after boiling- was widely used. Latin collection of recipes, called Apicius, talks about the “sweet of the Cretans”, a kind of bread, which was prepared with sweet must and olive oil.
In the same collection, very often it is recorded the preparation of a sauce with the addition of raisins and boiled grape juice. Maybe the most interesting recipe is with duck cooked with plums and molasses.
In the Byzantine world “musta or mustopita” was called the grape must flour.
The cuisine of Asia Minor used a lot of baked grape must to make sweets such as quinces boiled with molasses. No need to mention that white crystal sugar was not invented yet, or not known in this part of earth.
But let us go back to our recipe.
The raw materials of the grapemust cookies are the molasses, the flour and the honey.
You can use grape must to make those cookies. The main difference between grape must and molasses is that the second one is grape must which has beet boiled for hours in low temperature, traditionally with ash.
The molasses that it is contained, is rich in vitamin A, vitamin C and a complex of B vitamins, while it also contains trace elements such as calcium, phosphorus, potassium and iron.
You can use whatever molasses you want. I have worked on this particular recipe professionally with various qualities and flavours. The best result in my opinion comes out with unheated molasses because it has less sweetness and more intense taste of the raw material. They are also delicious with pomegranate or even fig molasses.
For me, the most delicious has come out with the unheated molasses from the aromatic grapes’ variety Muscat, produced by Golden Black. If you add some of their tiny Corinthian raisins, then the result takes off.
Unfortunately, when it comes to cookies, our moto don’t measure it just eyeball, is valid only for very experienced eyes.
Notes regarding grape must cookies
Suggested baking time is for grape must cookies, 2-3 cm in diameter (after the dough swells during baking) which come out crispy on the outside and soft on the inside. If you want them crispier, bake them for another 5 minutes. If you still prefer larger ones (4-5 cm in diameter), increase the time by about 10 minutes.
Allow the cookies to cool well for at least 1 hour and store them in a tightly closed glass jar or canister to keep them fresh and soft for at least 1 week.
Food styling: Makis Georgiadis