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How to make Koulourakia (Greek Easter biscuits)

Yield = 50
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 125g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon aniseed essence
  • 1 teaspoon vanilla sugar
  • 1/4 teaspoon finely grated lemon rind
  • 600g (4 cups) self-raising flour
  • 100ml warm milk
  • 1/2 teaspoon baking powder
  • 1 egg yolk

Method

  • Step 1 Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Continue beating until sugar dissolves and mixture is smooth and fluffy. Add the vanilla, aniseed, vanilla sugar and lemon rind and beat until well combined.
  • Step 2 Add half the flour and beat while gradually adding 80ml (1/3 cup) of the milk. Use a wooden spoon to stir in the remaining flour and baking powder until the dough is soft and elastic. Shape the dough into a ball and cover with plastic wrap. Set aside for 30 minutes to rest.
  • Step 3 Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Roll 1 tablespoonful of dough into a 15cm-long log. Shape into a crescent and pinch the ends together to seal. Place on a prepared tray. Repeat with the remaining dough, placing biscuits about 5cm apart on the prepared trays.
  • Step 4 Whisk together the egg yolk and the remaining milk in a bowl. Brush biscuits with egg mixture. Bake in oven, swapping the trays halfway through cooking, for 15-20 minutes or until golden brown and cooked through. Remove from oven and set aside to cool to room temperature.