Preheat the oven to 180οC (360οF).

To prepare this Greek moustokouloura recipe add in a large bowl the petimezi and water and whisk using a hand whisk.

Add the vegetable oil, olive oil and honey. Mix thoroughly for about 5 minutes with a hand whisk, until the sugar dissolves.

In the same bowl add the baking ammonia and baking soda and whisk to dissolve completely.

In another bowl add the sifted flour, ground cinnamon and ground clove ad mix with a spoon.

Add the flour mixture into the liquid mixture and mix with a spoon until the mixture is thick and can be handled with your hands. Be careful not to knead the mixture too much, to prevent the oil from separating.

This moustokouloura recipe make 20-22 cookies depending on the size you make them. So divide the dough to 20-22 pieces.

Take each piece of the dough and knead into a rope (approx. 10 cm) and join the edges together to form a circle.

Place the moustokoloura into a baking pan, lined with parchment paper, leaving 2-3cm distance between them.

Bake the moustokouloura for approx. 15-20 min. Be careful not to over-bake them. If you prefer them slightly softer, bake them covered with some foil, remove it 15 minutes in and let it bake uncovered for the last 5 minutes.

Let them cool on a rack and serve.