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
1 egg
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


Step 1
Beat butter and sugar in your stand mixer until white and fluffy. Add egg and grape molasses and mix until incorporated.

Step 2
Add half flour, baking powder, baking soda, salt, all spices and raisins and beat until incorporated.

Step 3
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.

Step 4
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