Greek Easter Biscuits

As we are approaching Greek Easter, many Greek women are beginning to prepare the Easter treats that get distributed amongst family members as gifts for Easter. Most families start with these delicious orange-vanilla biscuits as they stay fresh the longest and definitely get people into the Easter mood. There is no such thing as a small dose of these biscuits either, it makes hundreds and that’s okay because there is generally so many relatives that you have to give them too, that very few remain just for you. (This recipe makes around 150 koulouria)! I definitely recommend making the whole dose, because as each tray comes out of the oven, you taste one and by the end of the day you have eaten a dozen yourself, because they’re simply so addictively divine!

The best part of these scrumptious biscuits is the delightful smell that wafts through the house whilst they’re cooking in the oven. The aroma immediately instigates the celebration of Easter and revs up everyone’s appetite for the Sunday ahead, “The Feast.” Don’t hesitate to give them a shot as they’re truly easy to make and if you have a pair of extra hands to help you roll out the shape, they’re all the more fun, enjoyable and easier to make.

 Koulouria 

4 free range eggs at room temperature

225g butter softened

1 cup of olive oil

2 orange rind and juice of both oranges

1 lemon rind

1½ cups of sugar

1 cup of milk

2 teaspoons of vanilla essence

1 tablespoon baking powder

Approximately 1.5kg of self raising flour

For top: Egg wash and sesame seeds

All the ingredients!

Brushing the egg wash on the biscuits before baking

The mixture having tripled in size

Beat egg whites until stiff peaks form and distribute to a separate bowl. In the bowl of an electric mixer beat egg yolks, sugar, softened butter, oil, rinds and vanilla, until tripled in size. Once tripled in size add the orange juice and mix until roughly incorporated. In turn add a little milk, a little egg white, baking powder and flour. Continuously do this until egg white and milk finish. With hands add more flour and stir, when not sticky knead until smooth. Make sure it’s soft but not sticky. (Be careful not to add to much flour as biscuits will turn out hard). Roll out a small bowl of dough into a thin sausage shape. Fold in half and plait. Place on a baking tray lined with baking paper and brush with egg wash and sprinkle sesame seeds on top. Bake in a pre-heated oven at 180 degrees Celsius for 15 minutes or until golden.

Store in an airtight container for up to a fortnight.