Posted in Kafevend Blog

As Easter is fast approaching, we decided it was high time we had an Easter-themed recipe on the blog for you to try your hand at. We bring you Easter biscuits with a twist, quite literally so because these are Koulourakia – Greek Easter biscuits made from dough that is shaped into a twist!

4oz butter
2½oz caster sugar
1 medium egg, beaten
1 teaspoon vanilla essence
7oz plain flour
1½ teaspoons baking powder
sesame seeds (optional)

1- Cream the butter and sugar together.

2- Mix in the beaten egg, reserving some for use as a glaze.

3- Add the vanilla essence (some recipes use brandy or ouzo instead!)

4- Sift in the flour and baking powder and mix until you have a firm dough.

5- It's probably wise to refrigerate the dough for half an hour or so at this point, but I have to admit I carried straight on with no ill effect.

6- Line 2 baking trays with greaseproof paper.

7- Now the fun begins. Using about a tablespoon of dough for each biscuit, roll it out into a long sausage – mine were about 20cm/8". Then bring the ends together and twist loosely into a double helix. Alternatively you can twist them into a spiral, a figure of eight or an S shape.

8- Place the biscuits on the baking trays with a little room for expansion around each one and use a pastry brush to coat them with the remaining egg.

9- Sprinkle with sesame seeds if desired.

10- Bake at 190°C/GM5 for about 10 minutes until golden brown.

While there's nothing revolutionary about the ingredients, they're more fun to make than the usual Easter biscuits and go well with a nice mug of tea or coffee, which is our raison d'être after all!

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