Greek Easter Cookies ( Koulourakia)

These cookies are traditionally made for Easter. Two strands of dough are twisted together or formed into “s” shapes before being glazed with egg wash and baked. Flavoured with orange and vanilla they are lovely with a cup of coffee.

8oz/200g butter – allowed to soften for about 2 hours at room temperature
8oz/200g caster sugar
4 whole eggs  + 2 yolks
2 teaspoons of vanilla extract
grated rind and juice of one orange
1oz/25g baking powder
2llbs/800g plain flour
1 egg yolk mixed with 2 tablespoons of milk to glaze

Makes 40 cookies

Heat oven to 200◦ C/ gas mark 6

2.       Beating  continuously, add the eggs one at a time beating well after each addition and then mix in the two egg yolks. Then add the vanilla extract and orange rind and juice.

3.       Fit the mixer with a dough hook or use a wooden spoon gradually add the flour and baking powder.

4.       Keep mixing until the mixture begins to form a soft dough.

5.       The mixture should be soft but not sticky.

6.       Using your hands break off pieces of the dough and roll into long thin sausage shapes about the thickness of a finger. Fold the sausage shape in half then twist the two ropes together or form the dough into “s” shapes.

7.       Place the cookies onto  greased baking sheets. Glaze them with the egg/ milk mixture. Space them well apart as they will expand during cooking. Bake in a preheated oven for about 20 minutes until golden brown.