Everyday Meals

Koulouria (Buttery Not Eggy)

Chef’s Note

“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”




65 biscuits




  • 500 gbutter
  • 1 12 cupssugar
  • 5 eggs
  • 2 teaspoonsvanilla extract
  • 2 tablespoonsbrandy
  • 12 teaspoonbicarbonate of soda
  • 4 teaspoonsbaking powder
  • 6 cupsflour
  • 1 pinchsalt
  • 1 egg, extra
  • sesame seeds
  • Directions

  • Cream 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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