Greek Easter cookies (koulourakia)
- 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.