About this recipe:These luxurious biscuits are a more buttery take on the traditional Koulourakia, a Greek biscuit especially popular round Easter. There's nothing more delicious than these melt-in-the-mouth biscuits dunked in tea.
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Preheat the oven to 200 C / 180 C fan / Gas 6.
With an electric mixer, cream together the butter and sugar. Add egg yolks, cognac and baking powder. Mix well. Mixing with your hands, gradually add the flour until the mixture is soft but no longer sticking to your hands (you may use a little less than 450g).
Take walnut-sized pieces of dough and roll into a 'snake' about 1cm in diameter. Make shapes with the snake: 'S' shapes, pinwheels, plaits, etc. Place biscuits on a baking tray, leaving around 1cm space in between each biscuit. Brush biscuits with beaten egg.
Bake in the preheated oven till golden, about 15 to 20 minutes. Cool slightly before transferring from baking tray to wire rack to cool completely.