Sweet Potato and Olive Oil Cookies - Moro Olive Oil

Name: Sweet Potato and Olive Oil Cookies - Moro Olive Oil
Ingredients: Dessert , Snack; 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; 01 Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.; 02 Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened.; 04 Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl.; 05 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.; 06 Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest.; 07 Divide dough into 16 equal portions. (approx. 50g each).; 08 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.

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Ingredients

Dessert , Snack
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
01 Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.
02 Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened.
04 Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl.
05 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.
06 Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest.
07 Divide dough into 16 equal portions. (approx. 50g each).
08 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.