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–+ servings
Koulourakia Greek Easter Cookies Biscuiti grecesti de Paste reteta

Koulourakia (Greek Easter Cookies)

Buttery Greek Easter cookies with vanilla and orange, shaped into twists and braids, glazed with egg, and baked until golden. They keep crisp in a tin for up to 10 days.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 18 cookies

Ingredients 

  • 125 g ½ cup butter, soft
  • 250 g 1 ¼ cup sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 teaspoons grated orange peel
  • 500 g 1 ¼ cup flour
  • 1 tsp baking powder
  • ¼ cup milk
  • 2 tablespoons of black sesame for topping

Instructions

  • Heat the oven to 180C (360F) and line two large baking sheets with baking paper.
  • In a bowl, add butter, sugar, eggs, vanilla and grated orange peel.
  • Beat with a mixer until you get a creamy texture.
  • Add the flour and mix until you get a crumbly dough.
  • Tear off a piece of the dough, approximately the size of a spoon.
  • Shape each piece into long and thin sticks, about 30 cm long.
  • Fold and twist them in a spiral shape. Place the formed cookieson the prepared baking trays.
  • Brush the cookies with milk and sprinkle with black sesame. Put in the oven for 25 minutes or until browned.

Notes

Keep the butter at room temperature before starting so it creams properly. Roll ropes to an even thickness so all cookies bake at the same rate. Store in an airtight tin at room temperature for up to 10 days. Do not refrigerate as moisture softens the texture.