Greek Easter biscuits (Koulourakia Paschalina)



150 g unsalted butter, chopped, at room temperature
165 g ( ¾ cup) caster sugar
2 eggs
2 egg yolks
60 ml (¼ cup) milk
1 tsp vanilla extract
550 g plain flour
1 tsp baking powder


Preheat oven to 200°C. Using an electric mixer, beat butter and sugar for 4 minutes or until pale and fluffy. One by one, add 2 eggs and 1 egg yolk, beating well after each addition, until well combined.

Combine milk and vanilla in a small jug. In another bowl, sift flour and baking powder with a pinch of salt. Using an electric mixer, add milk mixture alternating with flour mixture until a smooth, soft dough forms; don’t overwork the mixture.

Turn dough out onto a lightly floured work surface. Using 1½ tbsp dough for each biscuit, shape into 40 x 20 cm logs. Fold each log in half, then twist together, pressing the ends together to seal.

Place biscuits on a lined oven tray, spaced 2cm apart. Lightly whisk remaining egg yolk with 1 tsp water. Brush biscuits with the egg wash and bake for 12 minutes or until golden. The biscuits will keep in an airtight container for up to 10 days.

3 thoughts on “Greek Easter biscuits (Koulourakia Paschalina)

  1. Today is Easter Saturday in Greece and this morning I made Easter biscuits using the recipe. They taste and look very authentic. Not many left as I have distributed them to friends and neighbours. Tomorrow, Easter Sunday, the remaining koulourakia will adorn my table. Thanks for posting Sara.

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