Koulourakia (Greek Easter Cookies)
Member Lavinia grew up braiding these sweet treats around the table, sharing stories and laughter with her family in the lead up to Greek Easter. Now she’s excited to pass on this beloved tradition and bring a taste of her home to new friends everywhere.
Ingredients
250g chilled butter
150g caster sugar
50g brandy (or hot water)
Zest of 1 orange
2 tsp orange juice
1 tbsp vanilla essence
Pinch of salt
500g self raising flour
Milk, to brush
Method
Preheat the oven to 180°C. Gather ingredients.
In a stand mixer with a paddle attachment, cream butter and sugar on medium-high until light and fluffy. You can also do this with a whisk by hand, if you don’t have a stand mixer.
Gradually add brandy (or hot water), then orange zest & juice, vanilla, and salt.
Sift flour into a bowl. Add sifted flour in 100g increments to the cookie mixture. Mix until a smooth dough is formed.
On a clean bench, roll the dough into thin tubes, about the width of a finger and the length of two. Resist the urge to use flour on the bench - this will make the dough crumble. The dough will become more malleable with the heat from your hands, however too much heat may make it difficult to work with - in this case, return to the fridge for 10 minutes.
Lightly brush finished biscuits with milk.
Bake the biscuits for 16 minutes or until slightly golden. These will keep for up to two weeks stored in an airtight container, but they taste best fresh!
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