Name: Koulourakia - Cypriot and Greek Easter Biscuits (Κουλουράκια)
Ingredients: Zest of 1 orange; 120 g caster sugar; 125 g unsalted butter (room temperature); 1 egg; ¼ tablespoon vanilla bean paste; 150 ml cream; 2 teaspoons cognac; 500 g self raising flour; 1 teaspoon baking powder; ¼ teaspoon ground mastic; pinch of sea salt flakes; 1 egg; 1 tablespoon milk; sesame seeds (optional)

Koulourakia – Cypriot and Greek Easter Biscuits (Κουλουράκια)

Buttery, citrusy and lightly scented with mastic, these traditional Easter biscuits are simple to shape and perfect for dipping into tea or coffee. They keep well, travel well and always feel a little celebratory.

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Servings: 40 biscuits (approx)

Course: Bakes, Sweets

Cuisine: Cypriot, Greek

Ingredients Method

Ingredients

Zest of 1 orange
120 g caster sugar
125 g unsalted butter room temperature
1 egg
¼ tablespoon vanilla bean paste
150 ml cream
2 teaspoons cognac
500 g self raising flour
1 teaspoon baking powder
¼ teaspoon ground mastic
pinch of sea salt flakes

Egg wash

1 egg
1 tablespoon milk
sesame seeds optional

Method

Rub the orange zest into the sugar with your fingertips until fragrant and slightly tinted.
Cream the butter and citrus sugar with an electric mixer until pale and fluffy. Add the egg and vanilla and mix until smooth.
Stir in the cream and cognac.
Fold in the flour, baking powder, mastic and salt. Switch to your hands when it becomes too thick and bring it together into a soft, slightly sticky dough. Cover the bowl with plastic wrap and a tea towel and rest for 1 hour.
Preheat the oven to 160°C fan.
Working with about 20 g of dough at a time, keep the rest covered. Roll each piece into a thin 20 cm rope. Fold it in half and twist the two strands together to form the classic koulouraki shape.
Place on a lined baking tray. Brush with the egg wash and sprinkle with sesame seeds if you like. Chill the tray for 10 minutes.
Bake for 30 to 35 minutes until lightly golden. Transfer to a rack to cool.
For a crisper biscuit, return them to the oven at 50°C for 30 minutes. Cool completely before storing.