Ingredients for Methizmena Drunk Cookies In Greek
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How to Make Methizmena Drunk Cookies In Greek
- Whisk together 3 cups all-purpose flour and 1/2 cup olive oil until the mixture resembles coarse crumbs.
- In a separate bowl, dissolve 1 cup granulated sugar in 1/2 cup ouzo. Add 1 teaspoon baking ammonia to another 1/4 cup ouzo and stir until dissolved.
- Gradually add the wet ingredients (sugar-ouzo mixture and ammonia-ouzo mixture) to the flour mixture. Add more ouzo, 1 tablespoon at a time, until a firm but pliable dough forms.
- This is where the magic (and patience) begins!
- Gently knead the dough by hand in small portions, working it until it becomes light and fluffy. This may take some time; avoid over-kneading.
- Alternatively, you can use a food processor, pulsing the dough in small batches to avoid over-processing.
- Once the dough is ready, pinch off pieces about the size of a large egg.
- Roll each piece into a 9-inch rope, approximately the thickness of your finger, under the palm of your hand.
- Form each rope into a ring by joining the two ends and pinching them together.
- Place the cookies onto ungreased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
5g
Carbs
20g
