Koulourakia< (Greek Easter Biscuits) is a traditional Greek recipe for classic egg, flour, sugar and butter biscuit (cookie) flavoured with brandy and vanilla that's topped with sesame seeds and which are traditionally served over Easter. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Easter Biscuits (Koulourakia).
These golden sesame seed topped twists are traditionally baked on Holy Thursday and are served throughout the Easter period.
The butter cookies can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style (as shown below). Indeed, Koulourakia have been prepared since at least the time of the Minoan civilization where they were often like small snakes, an animal the Minoans revered for their healing properties.
Go to the printable version of the recipe
1 1/4 tsp baking powder
1/4 tsp salt
100g (1/2 cup) butter, softened
200g (1 cup) icing (confectioner's) 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
Work the mixture to a soft dough. Then, taking rounded teaspoons 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 form a circle. Shape into an oval then twist this two or three times to form a braid then place on a greased baking tray, setting each one 3cm (1 in) distant from its neighbour. Alternatively shape into spirals beginning at both ends (as shown above).
When all the koulourakia have been shaped beat together the egg yolk and milk and use to glaze the tops of the biscuits. Sprinkle sesame seeds over the top then transfer to an oven pre-heated to 190ºC (375ºF) and bake for about 10 minutes, or until well browned. Store in an air-tight jar, where they will keep for up to 2 weeks.
A common Greek twist, particularly in the snake form of these biscuits (cookie) is to stick a clove in the centre of the biscuit (between the two spirals) for added flavour.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
These golden sesame seed topped twists are traditionally baked on Holy Thursday and are served throughout the Easter period.
The butter cookies can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style (as shown below). Indeed, Koulourakia have been prepared since at least the time of the Minoan civilization where they were often like small snakes, an animal the Minoans revered for their healing properties.
Go to the printable version of the recipe
Koulourakia (Greek Easter Biscuits)
Ingredients:
320g (2 2/3 cups) plain flour1 1/4 tsp baking powder
1/4 tsp salt
100g (1/2 cup) butter, softened
200g (1 cup) icing (confectioner's) 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
Method:
Cream together the butter and icing sugar until light and fluffy then add the egg and the brandy (or milk), beating well to combine thoroughly. Meanwhile, sift together the flour, baking soda and salt into a separate bowl. Add, 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 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 form a circle. Shape into an oval then twist this two or three times to form a braid then place on a greased baking tray, setting each one 3cm (1 in) distant from its neighbour. Alternatively shape into spirals beginning at both ends (as shown above).
When all the koulourakia have been shaped beat together the egg yolk and milk and use to glaze the tops of the biscuits. Sprinkle sesame seeds over the top then transfer to an oven pre-heated to 190ºC (375ºF) and bake for about 10 minutes, or until well browned. Store in an air-tight jar, where they will keep for up to 2 weeks.
Printable version of the Recipe
greece, easter, biscuits, cookies, baking, vegetarian, butter, koulourakia
Baking
Greece
Koulourakia (Greek Easter Biscuits)
https://fabulousfusionfood.blogspot.com/2019/04/koulourakia-greek-easter-biscuits.html
Koulourakia (Greek Easter Biscuits). This is a traditional Greek recipe for a snake or plait shaped easter butter biscuit (cookei) whose antecedents go back to Minoan times.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlh_LFSoIydai4_0eJaqQUvffYlQyY01a3ZQE6Yhxcg9ZeXsnOLikDiy8kDLVONhBvKszfYNqAi1MX0LdUg__-uM7irHsw6F6hJ9S2lLLCIg09PZ-w63lvaNknej3ExyKyHpWz41Aq168/s1600/easter-koulourakia.png
2019-04-13
Yield: 12
Koulourakia (Greek Easter Biscuits)
Koulourakia (Greek Easter Biscuits). This is a traditional Greek recipe for a snake or plait shaped easter butter biscuit (cookei) whose antecedents go back to Minoan times.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 320g (2 2/3 cups) plain flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 100g (1/2 cup) butter, softened
- 200g (1 cup) icing (confectioner's) 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
Method:
- Cream together the butter and icing sugar until light and fluffy then add the egg and the brandy (or milk), beating well to combine thoroughly. Meanwhile, sift together the flour, baking soda and salt into a separate bowl. Add, 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 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 form a circle. Shape into an oval then twist this two or three times to form a braid then place on a greased baking tray, setting each one 3cm (1 in) distant from its neighbour. Alternatively shape into spirals beginning at both ends (as shown above).
- When all the koulourakia have been shaped beat together the egg yolk and milk and use to glaze the tops of the biscuits. Sprinkle sesame seeds over the top then transfer to an oven pre-heated to 190ºC (375ºF) and bake for about 10 minutes, or until well browned. Store in an air-tight jar, where they will keep for up to 2 weeks.
© Dyfed Lloyd Evans
A common Greek twist, particularly in the snake form of these biscuits (cookie) is to stick a clove in the centre of the biscuit (between the two spirals) for added flavour.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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