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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Cuisine Type : Greek |
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| Preparation Method : Bake |
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| These not-too-sweet cookies, called paximadia in Greek, are very much like Italian biscotti and go well with a Greek coffee. |
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Ingredients
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1/3 cup (75 mL) butter, softened |
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1/4 cup (60 mL) vegetable oil |
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1/2 cup (125 mL) granulated sugar |
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1 egg |
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1/4 cup (5 mL) warm milk |
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1/2 tsp (2 mL) vanilla |
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3 cups (750 mL) all-purpose flour |
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1/2 tsp (2 mL) baking powder |
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1/4 tsp (1 mL) baking soda |
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1 egg yolk |
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1/4 cup (60 mL) sesame seeds |
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Preparation
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In large bowl, beat together butter, oil and sugar until fluffy; beat in egg. Stir in milk and vanilla.
In separate bowl, whisk together flour, baking powder and baking soda. Stir into butter mixture to form soft dough. On work surface, roll dough into 2-inch (5 cm) wide log. Halve log diagonally.
In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush all over log. Roll in sesame seeds to coat. Place log on parchment paper-lined rimless baking sheet (log will flatten slightly on baking sheet). Bake in centre of 325°F (160°C) oven until golden, about 30 minutes.
Remove from oven and let cool on pan on rack for 30 minutes. Slice diagonally into scant ½-inch (1 cm) thick slices; lay slices flat on rimless baking sheets. Bake in centre of oven, one sheet at a time and turning cookies over halfway through, until golden brown, about 15 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days.)
Makes about 2 dozen cookies.
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More Information
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Greek Coffee
Greek and Turkish coffee is made from fine ground (powdered) medium-roast coffee beans boiled in water and not filtered. You can buy already ground Greek-style coffee at Greek or Middle Eastern grocery shops or grind your own. This recipe is for medium-sweet coffee; if you like, adjust the sugar to taste or omit it completely. Use a small saucepan with tall sides or buy a Greek coffee pot, which tapers to the top.
Pour ½ cup (125 mL) water into small saucepan over medium-low heat. Add 1 tbsp (15 mL) Greek coffee and 2 tsp (10 mL) granulated sugar. Stir until sugar is dissolved and coffee is thoroughly mixed in water. As soon as coffee boils and froths up to double its height or to top rim of saucepan, remove from heat. Let frothing subside; return to heat and allow to froth up one more time. Pour immediately into 2 demitasses. Allow coffee to settle for 1 minute before drinking. Makes 2 servings. |
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Nutritional information
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| Per cookie: about 132 cal, 3 g pro, 6 g total fat (2 g sat. fat), 16 g carb, 1 g fibre, 24 mg chol, 49 mg sodium. % RDI: 1% calcium, 6% iron, 3% vit A, 10% folate. |
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Source
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Homemakers Magazine: September 2004
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