Greek lenten biscuits
And now for something sweet, rich, indulgent and creamy. Just kidding; it’s Lent, doofus. And you know what that’s about – going without. Observant Catholics fast from meat during the Lenten period (the 40 days leading to Easter), while for Greek Orthodox believers, things are tougher. Not just meat but fish, eggs, dairy and wine are off the menu, with the exception of a few days here and there. In Eastern Christian traditions, people get joyful during Lent, emphasising the hopeful, redemption-ish side of things, while their Western counterparts stop the alleluias and come over all “I am not worthy”/mea culpa-ry. It sounds complicated and we don’t buy into any of it, but do see a place for the type of crunchy, not-too-sweet, indestructible biscuit that Greeks bake during Lent… the sort with oil instead of butter, not a lot of sugar and a sturdiness worthy of a Doc Marten shoe. It’s the kind of biscuit that’s easy to make (you just stir everything together, basically) and that goes perfectly with a cup of tea, coffee or sorrow – whatever you’re drinking during Lent.
MAKES 16
125ml (½ cup) extra virgin olive oil
75g (⅓ cup) caster sugar
finely grated zest 1 orange
80ml (⅓ cup) freshly squeezed orange juice
1 tbsp honey
4 tsp water
350g (2⅓ cups) plain flour
1 tsp ground cinnamon
½ tsp baking powder
¼ tsp baking of soda
100g ( ⅔ cup) sesame seeds, approximately
Combine the extra virgin olive oil, caster sugar, orange zest, juice, honey and water in a large bowl and whisk to combine well. Combine the flour, cinnamon, baking powder and baking soda in another bowl and whisk to combine. Add the dry ingredients to the oil mixture, stirring until a dough forms. Using clean hands, briefly knead the dough until it is smooth and no longer sticky – add a tad extra flour if it’s sticky (it shouldn't be, by rights, but you never know). Wrap the dough in plastic wrap, then rest at room temperature for 20 minutes.
While the dough is resting, preheat the oven to 175˚C and line a baking tray with baking paper. Place the sesame seeds on a dinner plate.
Take a slightly heaped tablespoon of the dough and form it into a ball; it doesn't have to be perfect. Using your hands, roll the ball into a log about 14-15 cm long, then roll the log lightly in the sesame seeds to coat. Bring the ends together to form a ring, pinching them firmly to seal. Place the biscuits on the lined tray, then repeat the process with the remaining dough and sesame seeds. Bake for 25 minutes or until golden brown. Cool to room temperature, then store in an airtight container. Biscuits will keep for 2-3 weeks.
