Sweet Potato and Olive Oil Cookies by Gerard Curto from Epocha


Tick off the ingredients as you buy them

  • 750g Sweet potato
  • 2 tsp Cinnamon powder
  • 200ml Moro Delicado Light Taste Olive Oil
  • ¼ cup (60ml) Muscatel wine (sweet dessert wine )
  • ¼ cup (60ml) Aniseed flavoured liqueur
  • 500g Bakers flour
  • ½ cup (110g) Caster sugar
  • ¼ cup Demerara sugar
  • 1tbs Aniseeds

Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.

Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened. Stand to cool. Peel and discard skin then weigh out 500g in a
bowl and combine with 1 teaspoon cinnamon powder and 2 tablespoons of caster sugar, use a fork to mash until smooth (use remaining sweet potato for sweet potato

Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl. Add the flour and stir to
combine. using hands knead dough until it does not stick to the sides of the bowl and is smooth. Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest.
Divide dough into 16 equal portions. (approx. 50g each). Roll portioned dough out between two sheets of baking paper to form a 12 circle. Add 1 tablespoon of sweet
potato mixture to dough and bring edges together close up like a dumpling.

Place caster sugar in a bowl and use to coat cookies.

Place cookies, seam-side down on pre-lined baking trays and press to flatten slightly to 1cm thickness. Scatter cookies with demerara sugar and aniseeds. Repeat with remaining dough and filling.

Bake cookies for 20 minutes or until golden. Stand to cool then serve.