Koulourakia is our favourite traditional Greek biscuit that can be eaten all year round, however, they are very popular during the Easter period.
Here is a simple recipe for soft, fluffy and delicious Koulourakia, for all the family to enjoy.
– 250 x grams of unsalted butter
– 8 x eggs
– 2 x cups white sugar
– 1 x kg self-raising flour
– 1 x tablespoon vanilla sugar
– 1 x teaspoon baking ammonia (optional)
– 1 x tablespoon baking powder
– 1 x cup full cream milk
– Preheat the oven to 200 degrees celsius.
– Using an electric mixer, beat butter and sugar for about 5 minutes or until they are light and fluffy.
– One by one, add your 6 eggs and beat well. Add your white sugar and beat for a few minutes or until sugar dissolves.
– Combine milk, vanilla sugar and baking ammonia in a small bowl and mix.
– In a large bowl, sift flour and add baking powder, milk mixture and sugar mixture. Using an electric mixer, beat all together until a smooth, dough forms- make sure not to overwork it.
– Cover with cling wrap and allow to sit for an hour.
– Turn dough onto the working surface. Rub your hands together with some olive oil, so that the dough mixture won’t stick to your hands and using about one and a half tablespoons of dough, begin shaping your biscuits into your desired shape. (One method is to fold each log in half, then twist together, pressing the ends together to seal).
– Place biscuits on parchment paper-lined trays, about 2 cm apart.
– In a small bowl add 2 egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia (optional)
– Bake in preheated oven at 200C for 20 minutes, or until golden brown.
– Bake for about 20-25 minutes or until golden brown.