This video will show you my step by step recipe to master the Greek Easter cookies we know and love as Koulourakia. They are tender, easy to make and loaded with Easter flavours like masticha, anise, orange and lemon zests. They are a family favourite. FULL RECIPE BELOW
RECIPE: GREEK EASTER COOKIES - KOULORAKIA
Ingredients:
3 eggs (room temp)
1/2 cup butter (125ml)
3/4 cup sugar (185 ml)
1 cup cake flour (250 ml)
1 3/4 cup all purpose flour (430 ml)
1 tbsp. baking powder ( 15 ml)
grated zest of 1 lemon
grated zest of 1 clementine
1 tsp. ground anise (5 ml)
¼ tsp. masticha – optional
1 tsp. vanilla (5 ml)
pinch salt
1 egg beaten (for brushing on top of cookies )
Preheat oven to 350 Degrees F.
Sesame seeds, optional
Cream butter on medium speed for about 5 minutes until light and creamy. Gradually add sugar and continue to beat on medium speed for another 5 minutes until light and fluffly. Add zest, anise, vanilla and beat until combined. Scrape down sides of bowl. Add the eggs, one at a time and beat well after each addition.
Sift together the flours, salt and baking powder. Add to the egg mixture and beat for 2 minutes on low speed until combined. Turn dough onto lightly floured surface. If dough seems very sticky in your hands than sprinkle with a little flour and knead gently by hand.
Divide dough into 2 logs. Cut each log into 12 equal pieces. Roll each ball into a strip about 6 " (15 cm )long and then fold in half and twist like a braid. Place each twist on a baking sheet ( about 2 inches apart)lined with parchment paper or sprayed. Brush each cookie with beaten egg ..
Bake at 350 Degrees for about 17-20 minutes or until golden on all sides.
Makes about 24 medium twists
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