Greek Easter biscuits

    50 min

    These tasty biscuits are especially delicious if dusted with icing sugar or one half is coated in dark chocolate.

    25 people made this

    Serves: 60 

    • 450g butter
    • 300g caster sugar
    • 4 egg yolks
    • 125ml milk
    • 1kg sifted plain flour
    • 2 teaspoons baking powder
    • 1 tablespoon orange zest
    • 1 egg

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour.
    2. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed.
    3. Break off small portions of dough and roll out into pencil-size strips about 28cm long. Fold each strip into thirds, sideways, and press lightly together at ends.
    4. Place biscuits on ungreased baking tray. Brush tops with beaten egg. Bake at 180 C / Gas mark 4 for 18 to 20 minutes.

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    Reviews & ratings
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    Reviews in English (6)


    Wonderfully delicious cookies! They taste a bit like shortbread, but also delightfully tangy. In my test batch (1/4 of the original recipe yield), I substituted freshly squeezed orange juice for half of the milk. Also, I just brushed the cookies with the whites from the egg yolk, instead of wasting a whole egg. However, I didn't really understand what shape these were supposed to be, and I ended up making a rather odd looking thing. For a few of them, I rolled them into balls and flattened them slightly, making nice little round cookies. I put an almond in the center of some. For my next batch, I plan to make them in the shape of crosses, for Easter; my mom suggested that I make them with lemon, which I may try also.  -  14 Apr 2003  (Review from Allrecipes US | Canada)


    Roll them into straws and dip them in semi-sweet chocolate. Yum!  -  18 Nov 2000  (Review from Allrecipes US | Canada)


    Beware: Stiff dough is hard to roll into pencil shapes! I continually added orange juice a few drops at a time to keep the dough pliable. I also kept unused dough under a damp cloth. Even so, the dough often crumbled just as I was getting my roll to the right diameter. And boy, did it take a long time to roll all those cookies. I'm still not sure I understood what the shape was supposed to be. In the end, I thought the cookies tasted pretty bland for the amount of work involved, but my kids swear they are fabulous. My 1st grader promises they taste just like the cookies his Greek classmate brought in. Go figure.  -  15 Apr 2004  (Review from Allrecipes US | Canada)