Greek Koulourakia Butter Biscuits
(1)
50 minutes
A more buttery take on Koulourakia, the Greek biscuit usually eaten at Easter; these biscuits are simply delightful.
Diana
20 people made this
Ingredients
Serves: 4
- 500g unsalted butter
- 200g caster sugar
- 2 egg yolks
- 60ml brandy or cognac
- 1 teaspoon baking powder
- 450g plain flour
- 1 egg, whisked
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Preheat the oven to 200 degrees C.
- With an electric mixer cream together the butter and sugar. Add egg yolks, cognac and baking powder. Mix well.
- Mixing with your hands gradually add the flour until the mixture is soft but no longer sticking to your hands, you may not use all the flour.
- Take walnut-sized pieces of dough and roll into a 'snake' about 1cm in diameter. Make shapes with the snake: 'S' shapes, pinwheels, plaits, etc. Place biscuits on a baking tray leaving around 1cm space in between each biscuit. Brush biscuits with whisked egg.
- Bake in the preheated oven until golden; about 15 to 20 minutes. Cool slightly before transferring from baking tray to wire rack to cool completely.
