Koulourakia (Greek Easter Biscuits)

Easter at Sweet Greek – A Time for Family, Faith & Tsoureki

It’s my favourite time of year—Greek Easter, a season filled with deep meaning, cherished traditions, and beautiful moments shared with family. For me, Easter is more than just a celebration; it’s a time to honour our heritage, reflect on our faith, and come together around the table.

One of the things I love most about this season is baking, and at the heart of that is our beloved Tsoureki. This sweet, aromatic bread is a staple of the Greek Easter table. Its rich, soft texture and subtle spices make it a treat we wait for all year.

In my book Sweet Greek, I share the recipes and stories that have been passed down to me—Tsoureki being one of the most treasured. Over the coming days, I’ll be posting some of my best tips to help you perfect your own Tsoureki at home.

And if you're short on time or simply want to enjoy one straight from our kitchen, you can order a freshly baked Tsoureki from Sweet Greek in the Link Below

Wishing you all a joyful Easter season, filled with love, family, and delicious memories.

Με αγάπη,
Kathy x

Koulourakia (Greek Easter Biscuits) Reciepe

These buttery, citrus-scented biscuits are a staple, often gifted to friends and family on Holy Saturday. This recipe makes a generous batch, ideal for sharing.

Ingredients (makes about 60, depending on size):

• 250g unsalted butter
• 450g (2 cups) caster sugar
• 6 eggs (1 for glazing)
• 250ml (1 cup) milk
• 250ml (1 cup) orange juice
• Zest of 1 orange and one lemon
• 25g vanilla sugar (or 1 tsp vanilla extract)
• 800g–1kg (7–9 cups) self-raising flour
• 1 tsp baking powder
• 1 tbsp milk (for glazing)
• Sesame seeds (optional)

Method:

1. Preheat oven to 160°C fan (180°C conventional).
2. Cream butter and sugar until fluffy. Add five eggs one at a time, mixing well.
3. Stir in milk, orange juice, citrus zest, and vanilla sugar. Don’t worry if it curdles—this resolves with flour.
4. Sift 7 cups of flour with baking powder and gradually form a soft, pliable dough, adding more flour if needed. Rest the dough briefly.
5. Shape small portions into logs, then twist or plait.
6. Beat the remaining egg with 1 tbsp milk to make the glaze; brush over the biscuits and sprinkle with sesame seeds, if desired.
7. Bake 20–25 minutes until golden. Cool before serving.

 

 

 

 

 

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A post shared by Kathy Tsaples (@sweetgreekshop)

To visit Kathy's shop, click here.