Cooking Greek Easter Biscuits with UK Cypriot cook Loulla Astin
Greek Easter Biscuits / Κουλουράκια πασχαλινά
These traditional, buttery and unusually shaped biscuits are made to be eaten after Holy Saturday. They are sometimes made vegan (Νηστίσιμα) to be eaten during Lent. They are always found on the Easter table and are eaten for weeks after, dunked in coffee or tea.
The shape of these butter biscuits may vary but the recipe is basically the same.
I remember making these koulourakia the first time I appeared on TV for BBC2’s Easter programme Eggs and Backers.
Have fun making them and get the kids and grandchildren involved! Και του χρόνου!
Ingredients (makes 20):
1 kilo (2lb 2oz) plain flour, approx
½ tsp salt
2 tsp baking powder
1 tsp bicarbonate soda
1 tsp ground cinnamon
250g (9oz) unsalted butter, softened
250g (9oz) caster sugar
4 medium eggs
Few drops of vanilla extract
4 tbsp brandy
100ml (½ cup) full fat milk
Grated zest of 1 orange
100ml (½ cup) freshly squeezed orange juice
For the glaze:
1 egg yolk mixed with a little milk
Method:
Mix bicarbonate of soda in orange juice. Using an electric hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, the zest, vanilla, brandy, orange juice and the milk. Slowly add the sifted flour, salt, cinnamon, baking powder and mix with a wooden spoon. If the dough is too soft and sticks to your hands, add a little more flour. Knead lightly with your hands for a few minutes to make a soft dough. Cover and allow to rest for 15 minutes.
Break off walnut sized pieces and roll on an unfloured pastry board to form long strips, approximately 30cm long. Fold the rope strips in half, twist and press the ends together, or make them into S shapes, snail or ring shapes, but make them of equal size to ensure even baking.
Arrange the biscuits on a greased baking tray lined with baking paper, not too close together, and brush with the beaten egg and milk.
Bake in a pre-heated oven 170c / gas mark 3 for 20-25 minutes or until lightly golden – do not overcook them.
Cool on a wire rack and store in a biscuit tin.
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