Gently spicy and very aromatic, they aren’t too sweet and can keep for weeks in a tin.
Serves: 35-40 cookies Prep. time: 20′ + 1h waiting Cooks in: 10′ Ready in: 30′
200 g butter (at room temperature)
1 cup sugar
⅓ cup grape molasses dissolved in ⅓ cup water
2½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, powder
½ tsp clove, powder
¼ tsp allspice, powder
¼ tsp salt
½ cup raisins
Beat butter and sugar in your stand mixer until white and fluffy. Add egg and grape molasses and mix until incorporated.
Add half flour, baking powder, baking soda, salt, all spices and raisins and beat until incorporated.
Add a little of the remaining flour and knead with your hands. Then add a little more flour kneading until you get a soft dough. You might not need all the flour or you might need to add a little extra. Shape dough in a ball, put in a bowl, cover with plastic wrap and refrigerate for 1 hour.
Preheat oven at 180οC/fan. Take a little dough and form small balls, pressing down to flatten. Place in a shallow baking dish lined with parchment and bake for 10΄ or until lightly colored. They will be soft after you take them out of the oven, but they will become hard when cold.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Μουστοκούλουρα με βούτυρο και σταφίδες