Traditional Greek biscuits, crispy on the outside and slightly soft on the inside, with the characteristic aroma of mahlep and a refreshing note of orange. They are made most often for Easter, but they are loved so much that they are eaten all year round, with coffee or tea. Their simple beauty lies in their shape – they are often made in the form of spirals, braids or small sticks – and in their fragrance, which spreads warmth and a festive atmosphere.
Ingredients
- 250 g of butter (softened)
- 200 g of sugar
- 2 eggs
- 60 ml of milk
- 1 teaspoon of ground mahlep
- 1 teaspoon of baking powder
- Grated peel of one orange
- 500 g of flour (add more if necessary)
- 1 egg for coating
Preparation – step by step
- Beat butter and sugar until foamy: In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy.
- Adding liquid ingredients and spices: Beat the eggs, milk, ground mahlep and grated orange peel until everything is well combined.
- Adding flour: Gradually add sifted flour mixed with baking powder. Mix until you have a smooth, slightly soft dough that can be shaped with your hands.
- Forming the biscuits: Divide the dough into smaller pieces and shape them into sticks, spirals or small braids. Place them on a tray lined with baking paper.
- Coating with egg: Beat one egg and coat the surface of the biscuits so that they get a nice shine and a golden color.
- Baking: Bake in a preheated oven at 180°C for about 15-20 minutes, until the cookies are golden brown and fragrant.
Tips
• Mahlep has an intense smell – 1 teaspoon is enough to give the cookies a characteristic aroma.
• Grated orange peel gives freshness and a slight citrus note, but it can also be combined with lemon.
• The dough must not be too hard – if necessary, add a little more milk or butter.
• Koulourakia are best stored in an airtight container, they stay crisp for several days and are ideal with coffee or tea.
