Recipe by Helena and Vikki Moursellas
Photo courtesy of Bonnie Coume

There are a bunch of Greek products we always pack in our suitcases to bring back to Australia when departing Greece. This is one of them.

‘Ladokouloura’ translates as ‘olive oil cookies’, and are mostly eaten during Lent. Made using good-quality olive oil, ground cinnamon and cloves and freshly squeezed orange juice, they are the perfect dipping biscuit for Greek coffee, especially in the morning, as these cookies are not too sweet. We use light olive oil instead of extra virgin olive oil here, otherwise the flavour can be overpowering.

Makes about 20

Instructions:

1. Preheat the oven to 350°F. Line two large baking trays with baking paper.
2. In a large bowl, combine the flour, baking powder, cinnamon, cloves and sugar. Make a well in the centre, then mix in the olive oil, orange zest and orange juice until combined.
3. Roll a heaped tablespoon of the mixture into a 4–4¼ in. long rope and gently press both ends together to form a ring. Place on a baking tray and repeat with the remaining dough. Gently brush the cookies with water, then sprinkle with the sesame seeds.
4. Bake for 18–20 minutes, until the cookies are lightly golden. Remove from the oven and allow to cool completely.

A note on prep:
The biscuits can be made the day before serving and will keep in a large airtight container in the pantry for 5–7 days.