Easter is still a few weeks away but we’re posting a sweet treat anyway. This traditional recipe lets you bake orange-scented Greek Easter biscuits that are perfect with a cup of coffee or tea. Firm yet tender when baked, they also make the best Easter gifts and are extra tasty with a sprinkle of sesame seeds or dust of icing sugar!

Greek Easter biscuits or koulourakia, pronounced ku-LU-ra-KA, are traditional treats typically made the night of Holy Saturday so they are easily baked and eaten come Easter morning. They are slightly sweet biscuits which are hand-shaped in a variety of designs from the usual plait to a snail to S’s and O’s. Although traditionally brushed with an egg glaze, many find them to be extra tasty sprinkled with sesame seeds, sliced almonds, sprinkles (for the kids, or kids at heart), or icing sugar.

Make it a family affair and let the kids or the whole family join you in the kitchen for some fun time baking these delicious Greek Easter biscuits.

Equipment

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Electric hand mixer
• Wooden spoon
• Baking tray
• Non-stick baking liner or parchment paper for baking
• Fork
• Pastry brush

Ingredients

• 200g butter, softened to room temperature
• 1 cup caster sugar
• 1 tsp vanilla essence
• 1 tbsp each of orange and lemon rind
• 4 egg yolks
• ¼ cup milk
• 2 ¼ cups plain flour
• ¾ cup self-raising flour
• 1 tbsp water
• Sesame seeds or icing sugar to sprinkle

Instructions

1. Preheat oven to 180C.
2. Combine softened butter and caster sugar in a large mixing bowl and stir using a wooden spoon until fluffy and creamy.
3. Add vanilla essence, orange and lemon rind then stir together with the butter mixture. Add in three egg yolks, beating until well combined.
4. Pour in the milk and whilst mixing, add in plain flour and self-raising flour. Mix until the dough is soft and not too sticky. Otherwise, it will result to a greasy, denser dough than it should be.
5. Once done, transfer the dough onto a lightly floured surface. Take a small piece then roll into a 20cm log.
6. Fold the log in half, pinch both ends together, and twist for at least two times. Repeat with the remaining dough or roll them into other shapes such as an O, S, or a snail.
7. When finished shaping, carefully place on a baking tray lined with parchment paper.
8. In a small bowl, whisk one egg yolk with water using a fork. Brush over the biscuits to achieve a shiny glaze.
9. Bake for 20-22 minutes or until golden brown. Let them cool completely before dusting with icing sugar. Serve with a cup of coffee or store in an airtight container for later.