Like most Greek holidays, food is at the epicentre of it. In the days leading up to Easter, it’s not an uncommon sight to see households preparing big meals for Easter Sunday and making these delicious traditional Koulourakia cookies. Characterised by its butter base, egg glaze and fluffy, airy texture, these traditional Greek butter cookies are easy to make and are a fun little treat to share with family and friends around Easter.
Makes: 36 cookies
3½ cups plain flour
1½ tsp baking powder
¾ cup sugar
1 orange (zest)
½ cup butter
1 egg yolk
1½ tsp vanilla extract
¼ cup milk
1 tsp ouzo (you can buy from your local liquor store)
For egg wash:
1 egg yolk
1 tsp water
2 tbs sesame seeds
- Preheat your oven to 190°C and line a baking tray with baking paper.
- Sift flour and baking powder together. In a separate bowl, whisk together orange zest and sugar.
- Add butter to the sugar mixture and beat until light and fluffy.
- Add eggs, one at a time and the egg yolk. Add vanilla extract, milk and ouzo and beat for 30 seconds.
- Slowly add the flour mixture and fold until the dough is soft – but not sticky! If the dough is sticky, add a tablespoon of flour.
- Separate dough into cookie-sized scoops and shape into the desired shape (braid, twist etc) and place on the prepared baking tray. Brush the cookies with egg wash and sprinkle with sesame seeds.
- Bake for 15 minutes or until golden brown.
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