Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, authentic olive oil cookies from lefkada (ladokouloura). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Authentic olive oil cookies from Lefkada (ladokouloura) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Authentic olive oil cookies from Lefkada (ladokouloura) is something that I’ve loved my whole life. They’re fine and they look fantastic.
Great recipe for Authentic olive oil cookies from Lefkada (ladokouloura). Soft and fluffy cookies that smell amazing!!! Combine the flour, baking soda, baking powder, salt, and orange zest in a large bowl and whisk all the ingredients together.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook authentic olive oil cookies from lefkada (ladokouloura) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Authentic olive oil cookies from Lefkada (ladokouloura):
- Get 1 kg all purpose flour
- Take 1 package yeast
- Prepare 1/2 cup sugar
- Get 1/2 cup olive oil
- Prepare 2 tbsp ouzo
- Take 1/2 tbsp cinammon
- Make ready 1/2 tbsp cloves
- Prepare 1 tsp salt
- Make ready 1 tbsp ground fennel (dry) or anise
- Make ready as much water as it takes
Dissolve the baking soda in the juices (lemon and orange) and add it to the oil. Don't knead long because they will stiffen and won't get fluffy. The dough should be oily and soft. The rich flavor and color of extra-virgin olive oil give these cookies their distinctive character.
Steps to make Authentic olive oil cookies from Lefkada (ladokouloura):
- Knead all the ingredients, except the water, together in a bowl.
- Add the water little by little until the dough doesn't stick to your hands. Let it rest and rise for about an hour in a warm place.
- Form the cookies into the classic long and narrow shape, oiling your hands from time to time, then place them in an oiled tray and leave them overnight to rise (if you make them in the evening).
- Bake them in the morning in a preheated oven over medium heat until they get a nice brown color (if you make them during the day, leave them for 4-5 hours to rise and then bake them. I left them in a covered bowl on the radiator; they tripled in size and were very fluffy, like foam!!)
In a dough made with liquid oil, brown sugar works to keep the cookies nice and thick. An oat slurry provides water, protein, and emulsification, much like a whole egg, but with a subtle flavor that blends seamlessly with the dough. Olive oil is a base for many Greek traditional cookies. There are many kinds of these cookies starting with the famous melomakarona (honey cookies), moustokouloura (must cookies), Sousamokouloura (sesame cookies), krasokouloura (wine cookies) and Ladokouloura (meaning olive oil cookies) , each one having a unique taste according to the ingredients added. These delicious, chewy cookies redolent with bright citrus flavors will please every palate.
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