This recipe makes 50 biscuits/ cookies 🙂
Koulourakia Recipe (Traditional Greek Easter Biscuits)
Discover the joy of Greek Easter with this Koulourakia recipe. Buttery, zesty, and golden-baked perfection.
5 from 4 votes
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine Greek
Servings 50 biscuits
Calories 101 kcal
Ingredients
- 250 grams butter (unsalted) (melted)
- 4 eggs
- 1 orange (zest)
- ¼ cup orange juice
- ½ tablespoon vanilla essence
- ½ tablespoon brandy
- 1 cup sugar
- 4.5 cup self raising flour
- ½ tablespoon baking powder
- 1 egg (for brushing)
Instructions
- To a bowl add:Melted butter (unsalted)Whole eggsOrange ZestOrange JuiceVanilla essenceBrandySugar
- Mix everything together well (preferably a mixer)
- Now add the baking powder
- Slowly sift the flour into the liquid mixture, mixing between until your dough is formed.
- The dough should be soft, moist and not stick to your hands. If its to sticky, slowly add more flour until the desired consistency is reached.
- Knead the dough for a few minutes then wrap it up and leave to for relax 15 minutes
- Now start to divide the dough into 30 gram balls . (Use a scale to ensure even sizes)
- Now roll out a ball and start to shape your Koulourakia. I just do the twist shape, but you can get as creative as you like during this step.
- Place them on a baking tray lined with baking paper.
- Whisk up your last egg, and using a brush gently coat the top of your cookies.
- Place into the oven at 180 degrees Celsius. Cook till golden brown, which should be roughly 20 minutes.
- Place them on a cooling rack to cool down.
- Enjoy!
Nutrition
Calories: 101kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 51mgPotassium: 26mgFiber: 0.3gSugar: 4gVitamin A: 157IUVitamin C: 2mgCalcium: 14mgIron: 0.2mg
Keyword biscuit, cookie, koulourakia
Tried this recipe?Post it on Instagram and tag me @nikolopaa
Chrisanthi
Saved!!!!! Can Easter 2024 hurry up now!!!!
Eleni
Niko mou, why are your recipes so perfect