Sunday sweets- Koulourakia

Posted on: April 19th, 2009 by admin 1 Comment

This weekend is Greek Easter, so to celebrate we are making lovely koulourakia, or greek easter biscuits. These golden sesame seed topped twists are traditionally baked on Holy Thursday and are served throughout the Easter period.  They are the perfect sweets to share for the holidays.

  • 320g (2 1/2 c) plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100g (3.5 oz) butter, softened
  • 120g (1 c) icing sugar
  • 1 egg
  • 2 Tbsp brandy or milk
  • 1 tsp vanilla extract
  • 1 egg yolk, beaten with 1 tbsp milk (to glaze)
  • 3 Tbsp sesame seeds

Preheat oven to 190ºC (375ºF). Line a baking tray with baking paper or a silpat.

Cream together the butter and icing sugar until light and fluffy, then add the egg and the brandy (or milk), beating well to combine. Meanwhile, sift together the flour, baking powder and salt into a separate bowl. Add flour mix a little at a time to the creamed mixture, beating well after each addition.

Work the mixture to a soft dough. Then, taking rounded teaspoons of dough, use the palms of your hands to roll each piece back and forth on a lightly-floured work surface until you have a rope about 15cm long. Bring the two ends together and crimp to join. Shape into an oval loop, then twist this two or three times.  Place on the baking tray, leaving a couple of centimetres between each cookie.

When all the koulourakia have been made, beat together the egg yolk and milk and use to glaze the tops of the biscuits. Sprinkle sesame seeds over the top then pop them into the oven and bake for about 10 minutes, or until lightly browned. Store in an air-tight jar, where they should keep for up to 2 weeks. Happy Easter!

Recipe from: The Greek cookbook, by Sophia Skoura.

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One Response

  1. [...] Wonderful Koulourakia (κουλουρακια) Greek Easter biscuits, so good make sure you make a double batch. [...]

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