This recipe comes from the mother of a friend at work. Apparently this recipe is used when the Serbian orthodox are fasting for Lent. Eggs and dairy products are on the no-go list so the oil and beer act as rising and binding agents. When the cookies are fresh out of the oven they are soaked in a sugar syrup which sweetness them and adds some moisture as well. I’ve never made cookies like this and it was pretty fun and they’re also pretty delicious.
INGREDIENTS
400g flour
200ml oil
100ml beer
1 level teaspoon baking powder
SUGAR SYRUP
200g sugar
100ml water
METHOD
Mix together the flour, oil, beer and baking powder , wrap in clingfilm and leave in the refrigerator for 1/2 hour.
Make the sugar syrup and leave to cool.
Tearing off small amounts about a teaspoon in size (mine were about 15g each) roll into small balls.
Roll into cylinders and then shape in to crescents.
Place on a tray lined with baking paper and bake in a pre heated oven at 180 deg for 20 minutes or until a very light golden brown.
The cookies need to be dipped in the sugar syrup for about 40 seconds while they are still piping hot.
Roll soaked cookies in desiccated coconut.
NOTE: The cookies must be put in the syrup while they are piping hot. If they are too cool they won’t absorb the syrup properly. If you don’t soak them for long enough they will be too dry and for too long and they’re fall apart. That said, I tested mine and soaked them for anything between 20-50 seconds and they were all delicious and fine. I turned the oven off and left most of the cookies in it to stay hot and soaked them in batches of about 5. They cool down quite quickly so if you leave them out, by the time you get towards the end of the cookies, they’ll be too cool.
Best eaten: with a cup of tea. These cookies improve over a few days.
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