Traditional Easter koulourakia! Who doesn’t like them?
Every Easter I remember we would all gather to my grandmother’s house for Easter. We would make all the food preparations spending quality time together.
Two bakes we would make every year was flaounes (a Cypriot Easter delicacy which resembles a cheese pie) and greek cookies.
These greek cookies recipe makes the fluffiest cookies which melt in your mouth. They require both butter for the dough but vegetable fat as well.
This is how my family always made Easter cookies and kourabiethes. I am sharing this recipe with you as it’s not the traditional recipe you can find everywhere.
So if you want to explore a new way of making your Easter cookies then just go ahead and try them. I promise you will be pleasantly surprised!
Koulourakia are traditionally made before Easter Sunday, and are usually consumed on Easter Sunday as many people fast. These greek cookies are super easy to make and you can shape them any way you like. There are traditional koulourakia shapes, like the ones I made, but do feel free to make them any way you like.
Koulourakia can be shaped into braided circles, hairpin twists, figures eights, Greek letters and so on. In some areas of Greece, they add a clove on top of the koulourakia for added flavour, but for this koulourakia recipe I don’t, as I use brandy and vanilla for aromas.
These yummy greek cookies koulourakia have a sweet, delicate flavour with a hint of vanilla and brandy.
Enjoy them as a snack with a nice coffee or tea, or even enjoy these greek cookies for breakfast with a bit of milk to dip them in. I know I am definitely guilty of that!
Make sure to keep your greek cookies koulourakia in a dry location, preferable in an airtight container and you can keep them for up to a month. If you are that stong!
Ingredients
- 175 gr vegetable fat/shortening
- 125 gr unslated butter
- 750 gr plain flour
- 3 eggs + 1 for brushing
- vanilla
- 1,5 tsp baking powder
- 2 tbsp brandy
Instructions
Step 1 For the dough add the flour, butter and shortening in a big bowl. Rub the butter and shortening with the flour for the mixture to resemble breadcrumbs. This process can take around 15 minutes but be patient as this process is crucial for the cookies to be crumbly and fluffy.
Step 2 Then add eggs, vanilla, brandy and baking powder. Mix well to form the dough.When the dough is ready, let it rest for 20 minutes.
Step 3 Line a baking tray with parchment paper.Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
Step 4 Preheat the oven at 200°C
Step 5 Place the koulourakia on the baking tray leaving some space between them as they will rise and puff up in the oven. Beat one egg and brush the cookies. Step 6 Bake for 15-20 minutes until nicely golden
