Greek Easter cookies (Koulourakia)

Greek Easter cookies (Koulourakia)

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  • Prep Time


  • Total Time


  • Servings



  • 200

    g ( ⅞ cup) butter

  • 1

    cup caster sugar ( super fine sugar)

  • 1

    teaspoon vanilla essence

  • 1

    tablespoon each of orange and lemon rind

  • 3

    egg yolks

  • ¼

    cup milk

  • cups plain flour

  • ¾

    cup self-raising flour

  • 1

    egg yolk

  • icing sugar to serve


Preheat oven 180°C (350F). Beat 200g butter and 1 cup caster sugar until creamy. Add 1 teaspoon vanilla essence and 1 tablespoon each of orange and lemon rind. Beat in 3 egg yolks. Beat in 1/4 cup milk, 2 1/4 cups plain flour and 3/4 cup self-raising flour. Bring together on a lightly floured surface. Roll 1 tablespoon of the mixture into a 20cm (~8 inches)log. Fold in half, pinch ends together and twist 2 times. Repeat. Place on a baking tray lined with non-stick baking paper. Whisk 1 egg yolk with 1 tablespoon water. Brush over the biscuits. Bake 20-22 minutes or until golden. Cool completely. Dust with icing sugar to serve.


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