“Much prefer the taste of these Greek easter biscuits – they have fewer eggs than most of the ones my husband’s family make but as a non-Greek I prefer the higher butter content. Added bonus is they are easier to shape also. Prep time includes 1 hour resting of dough. The shaping of the individual biscuits is quite time consuming. Yield is 65 biscuits – dough weighed at 26gms/biscuit”
IngredientsNutrition500 gbutter1 1⁄2 cupssugar5 eggs2 teaspoonsvanilla extract2 tablespoonsbrandy1⁄2 teaspoonbicarbonate of soda4 teaspoonsbaking powder6 cupsflour1 pinchsalt1 egg, extrasesame seeds
DirectionsCream butter and sugar in large mixing bowl.Add eggs one at a time beating each before adding and well after each addition.Mix in vanilla and brandy.Sift together salt, flour, carb soda, baking powder.Add sifted flour mixture gradually by the spoonful.Mix ingredients well using the dough hook.Turn out on to lightly floured board and knead lightly by hand.Rest dough in refrigerator for one hour.Remove and shape into circles or twists as desired.Brush tops with well beaten egg and lightly sprinkle with sesame seeds.Bake at 180 degrees for 20 minutes.
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