Koulourakia

Greek Easter has so many rich traditions, one of them being koulourakia. These biscuits are an indispensable part of any Greek Easter feast. After more than 40 days of no dairy or eggs, these little cookies are a much craved item. Depending on your palate, after the midnight service, many people rush home for a bowl of magaritsa, offal rich soup. For others it is the sweet craving of a koulourakia that takes hold.

Having grown up in a house where homemade ANZAC biscuits were the great staple, I have to admit that it took me a little while to become accustomed to koulourakia. However, a veteran of many Greek Easters, koulourakia are now also one of my firm favourites. If not to be enjoyed on Easter day, but for the whole week after. A small Greek coffee is an essential accompaniment, as you need a little something to dip your koulourakia into. A more indulgent treat, at the Sunday Easter lunch table, is to dip these little buttery biscuits into a glass of Samos dessert wine.

One of the first recipes I learnt from Sophia was her koulourakia. After more than 60 years of making these Easter favourites Sophia’s tips are:

• Start with all your ingredients at room temperature and make sure the butter is very soft;
• Use a sift to mix your dry ingredients;
• Don’t add the flour all at once, but a bit at a time;
• Don’t overwork the dough. Too much kneading and rolling will make the kolourakia crack;
• The dough should be soft and pliable, but not sticky;
• Set the dough aside to cool in the fridge (wrapped in gladwrap) to make it easier to roll and shape;
• Make the biscuits the same size, so that they bake evenly; and
• Bake for 15-20 minutes or until they are slightly golden.
  

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  Koulourakia

  Κουλουράκια πασχαλινά 

  Course Dessert

  Cuisine Greek

  Prep Time 20 minutes

  Cook Time 20 minutes

  Resting time 30 minutes

  Total Time 40 minutes

  Ingredients

  • 650 g good quality organic plain all purpose flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 150 g organic caster sugar
  • 150 g cultured butter preferably sheep or goat
  • 1 & 1/2 teaspoons of baking ammonia
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp ground mastic
  • 2 egg yolks
  • 1/4 cup milk

  Instructions

  1. Preheat oven to 180C degrees. Sift together flour, baking powder and salt in a medium-size bowl.

  2. In an electric mixer, beat butter and sugar together for 10 minutes at high speed until fluffy. Add eggs one at a time, beating well after each. Mix the baking ammonia into the milk (be careful as it fizzes) and beat in. Add the vanilla and mastic and mix well.

  3. Slowly add dry ingredients, about a tablespoon at a time, to the mixture, until a dough begins to form. Move to a lightly floured surface, and knead until a smooth dough forms. Wrap in clingfilm and rest dough in the fridge for 30 minutes.

  4. Break off small pieces of dough and roll into skinny ropes about 6 inches long. Shape these into twists, braids or coils. Mix the egg yolks and milk to make a glaze. 

  5. Place on ungreased, lined baking sheets and brush with glaze. Bake for about 15 - 20 minutes. Cool on a rack, and store in an airtight jar or tin.