• Greek Easter cookies (koulourakia)

    Serves: about 40 depending on size
    Cooking Time: 50 mins


    • 110g (½ cup) butter
    • 200g (1 cup) sugar
    • 3 large eggs
    • rind of 1 lemon, grated
    • 30ml (2 tbsp) vanilla extract
    • 25ml baking powder
    • 125ml (½ cup) milk
    • 600g cake flour
    • 1 large egg, lightly beaten, for brushing



    Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon rind and vanilla and beat for a few more minutes.


    Add the baking powder and gradually stir in the milk and flour, alternating small amounts of milkand flour until you have a soft, manageable dough.


    On a floured surface, roll small amounts of dough into pencil-thin cylinders. Fold each cylinder around to form a small ring, securing the join by pressing the ends of the dough lightly together with your fingers.


    Preheat the oven to 180°C.


     Arrange the rings on a lightly greased baking tray and brush with the egg. Bake for about 15 – 20 minutes and allow to cool before serving.

    If you like, sprinkle with sesame seeds or almond slivers before baking.