Greek koulourakia
Greek Koulourakia are traditional butter cookies with a crispy exterior and tender interior, infused with fragrant citrus zest. They're perfect for festive occasions and pair well with coffee or tea.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup butter1 cup sugar
2 tbsp orange zest
2 tbsp lemon zest
1 tsp vanilla extract
3 yolks
1/4 cup milk (1% fat)
2 cups all-purpose white wheat flour
1/3 cup self-raising flour
Koulourakia are traditional Greek butter cookies that are often enjoyed during festive occasions such as Easter. They are slightly crunchy on the outside and tender on the inside, with a subtle hint of citrus from orange and lemon zest. These delightful treats are perfect with a cup of coffee or tea.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour and self-raising flour until well combined. Set aside.
In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the orange zest, lemon zest, and vanilla extract to the butter-sugar mixture. Continue mixing until everything is well incorporated.
With the mixer on low speed, add the egg yolks, one at a time, beating well after each addition until thoroughly mixed.
Gradually pour in the milk and continue to beat until the mixture is smooth and uniform.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Take about a tablespoon of dough and roll it into a small log about 4-5 inches (10-12 cm) long. Fold the log in half and twist the ends together to form a twisted shape or any other desired shape.
Place the shaped cookies on the prepared baking sheet, leaving a little space between each cookie.
Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown on the bottom and edges.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy your homemade Greek Koulourakia with a cup of coffee or tea!
With their unique shape and delightful flavor, Greek koulourakia offer a wonderful baking experience and a tasty treat that can be enjoyed any time of the year. Following this recipe will help you create cookies that are not only delicious but also carry a piece of Greek tradition.
Greek koulourakia FAQ:
Bake the Koulourakia in a preheated oven at 350°F (175°C) for 15-20 minutes, or until they are lightly golden brown on the bottom and edges.
The cookies are done when they are lightly golden brown, especially at the edges and on the bottom. They should feel firm to the touch but still be slightly soft in the center.
Yes, you can substitute the butter with margarine or a dairy-free butter alternative for a dairy-free version, but this may slightly alter the texture and flavor.
If the dough is too sticky, gradually add more flour, one tablespoon at a time, until you achieve a soft, manageable consistency.
Store the Koulourakia in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Cooking Tips:
- Ensure that the butter is at room temperature before you begin, as this will help it cream more smoothly with the sugar.
- Don't over-mix the dough after adding the flour – overworking it can result in tougher cookies.
- If you want to make your cookies more uniform, use a small ice cream scoop to portion out the dough before rolling it into shapes.
- Allow the cookies to cool completely on a wire rack to maintain their texture and flavor.
- Store the koulourakia in an airtight container to keep them fresh for up to a week.
Nutrition Facts
10 ServingsCalories 370kcal
Protein 4.81g
Carbohydrates 44g
Fiber 0.90g
Sugar 20g
Fat 20g
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