Greek cookies are more traditional Easter fare. Also known as Koulourakia, these yummy cookies are deliciously light and sweet. Known for their distinctive shape and sprinkling of sesame seeds, they’re traditionally eaten after Holy Saturday (but they’re just as tasty on any day of the year!).
- 110g butter, at room temperature
- 200g (1 cup) sugar
- 3 eggs (reserve one yolk for glazing)
- 125ml (½ cup) buttermilk
- zest of 1 orange
- zest of 1 lemon
- 700g self-raising flour, sifted
- 30ml (2 tbsp) vanilla extract
- 150g sesame seeds
Preheat the oven to 180°C and line two baking trays with baking paper.
Using an electric mixer, cream together the butter and sugar. Add the eggs, buttermilk and zests, and beat well.
Add the dry ingredients and beat until the dough is smooth and elastic.
Pinch off golf ball-size balls, roll into ropes and form rings, twisting the ends together. Place on the baking trays.
Beat the remaining egg yolk with 30ml (2 tbsp) water and brush onto the biscuits. Sprinkle with sesame seeds and bake until lightly browned, 15 – 20 minutes. Remove from the oven and cool on a wire rack.