Koulourakia

    (207)
    20 minutes

    These biscuits are traditionally made in Greece round Easter. I like them any time of year, and also make them at Christmas.


    191 people made this

    Ingredients
    Serves: 24 

    • 250g butter softened
    • 3/4 cup (185g) white sugar
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 2 1/4 cups (280g) plain flour
    • 1/2 cup icing sugar for rolling

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 200 degrees C. Grease baking trays.
    2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough, you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 3-5cm apart onto the prepared cookie sheets.
    3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with icing sugar.

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    Reviews and Ratings
    Global Ratings:
    (207)

    Reviews in English (169)

    Linda
    by
    12

    Altered ingredient amounts. I used lemon essence instead of almond and found it helps to refrigerate the dough for awhile before using. It is a very soft, delicate dough.  -  15 Dec 2008

    Linda
    by
    3

    I shaped mine into candy canes to hang on the tree for Santa on Christmas Eve.  -  15 Dec 2008

    by
    173

    BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, plopped them on the baking pans. Then, using the bottom of a glass, dusted in a little powdered sugar, squashed them flat, to about 1/4". When they were baking, I melted white chocolate and kept it warm. When the cookies were room temp, after baking, I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie, but these were really delicious, my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side, and white chocolate on the other half, then put the two halves together, those are his new favorites. I used good chocolate, Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way.  -  06 Oct 2007  (Review from Allrecipes USA and Canada)

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