Braided Biscuits

    (16)
    45 minutes

    This recipe makes a very delicate and pretty braided biscuit. They are perfect for serving to guests with coffee or tea, or else just as a snack.


    14 people made this

    Ingredients
    Serves: 96 

    • 500g unsalted butter
    • 1 cup (220g) white sugar
    • 1 tablespoon vanilla essence
    • 5 eggs
    • 5 1/2 cups (700g) plain flour
    • 1/2 teaspoon salt
    • 3 tablespoons baking powder
    • 1/4 cup sesame seeds

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In large mixing bowl beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
    2. Combine the flour, baking powder and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
    3. Preheat oven to 180 degrees C. Grease baking trays.
    4. Lightly flour a work surface. Break off 3cm lumps of dough and roll on floured surface into ropes about 20cm long and 5mm in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on baking trays about 3cm apart.
    5. Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on baking trays for 10 minutes then remove to racks to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (14)

    by
    14

    As a Greek that is very familiar with the cuisine and these cookies, I can say it's the best recipe! Bravo!  -  14 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    12

    A very traditional Greek cookie. They are pretty easy to make, just roll/shape carefully , as the prettier you shape it the better it will look when it's done. (I need more practice!) My cookies only needed to bake for 10-15 minutes- I didn't want the bottoms to be too dark. Also- I had no sesame seeds, so I used white sanding sugar for a delicate touch.  -  23 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    9

    I thought these were very good, not too sweet, and easy to make. I might decrease the baking powder a touch the next time as the cookies might be a bit more dense (personal preference only), but even as written they certainly were very good. Thank you, Nico, for taking the time to share this recipe.  -  21 Oct 2009  (Review from Allrecipes USA and Canada)

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