Koulourakia (Greek butter buscuits)
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About this recipe:
Traditional Greek biscuit, typically made at Easter to be eaten after Holy Saturday. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. They are commonly eaten with morning coffee or afternoon tea.
350g unsalted butter
250g caster sugar
4 eggs, divided
2 tablespoons orange juice
2 tablespoons vanilla extract
3/4 teaspoon bicarbonate of soda
1 1/2 teaspoons baking powder
650g plain flour
30 min › Cook:
25 min › Ready in:
Cream the butter well in a large mixing bowl. Add sugar to the mixture and beat another 5 or so minutes.
Add two of the eggs and beat until blended.
Add the orange juice and the vanilla extract.
In a large bowl combine the baking powder and bicarb with about 125g of flour and stir in the butter mixture slowly. Add the remaining flour gradually.
Roll out bits of dough in long snake-like portions. Fold over in half and twist. Place the koulourakia on a greased baking tray.
Beat the remaining 2 eggs in a small bowl. Brush the koulourakia on the tray with the egg wash and bake in the oven for 25 minutes 180 C / Gas 4 until a light golden brown. Tip
All the ingredients should be at room temperature.
You can make other shapes, such as rings, S-shapes, etc. You can sprinkle the koulourakia with sesame seeds after applying the egg wash, if desired.
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