Must is the juice of grapes. In these cookies we use either must or grape syrup, that’s why we call them “must cookies*.”
In this recipe, I’m going to use grape syrup because I don’t have must available any more.
8 cups flour
1 cup oil (corn or sunflower oil is fine)
1 cup grape syrup
2 tbsp brandy
1 cup fresh squeezed orange juice
2 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
Directions: Use a whisk, or an electric mixer, to beat the oil, the grape syrup, the nutmeg, the cinnamon, the cloves and the brandy.
Dissolve the baking soda in the orange juice (be careful: do it over the bowl with the rest of the ingredients because it will foam)
Add the juice to the mixture and beat again.
Sift the flour and add it gradually to the mixture while you stir with a spoon or the whisk at first and then kneading with your hand. Knead until the dough gets soft and doesn’t stuck on the fingers.
Mold the cookies with your fingers by rolling pieces of dough on a clean surface, and then give them shape as you see in the images.
Lay a baking sheet in a baking pan and put the cookies on it.
Preheat the oven at 200ºC/390ºF and bake for 15-20 minutes. Be careful, they should not get dry and hard.
My experiment: I split the ingredients dosage in two, and in the first I used white flour and in the other whole wheat. The problem was that I couldn’t roll the whole wheat dough; it was breaking into pieces.
*(Moustokouloura in Greek, moustos=must, koulouri=cookie)