Koulourakia

Koulourakia

Butter cookies

By
From
The Complete Middle Eastern Cookbook
Makes
70
Photographer
Alan Benson

Every Greek home has a container of koulourakia on hand. They are dipped into the morning coffee and served up to any visitors who might drop in. My mother used to make hers shaped into rings and sprinkled with sugar. We would take a tin of them to school on cake sale days; we called them doughnuts (influenced by American movies — who would argue with us?) and they were a sell-out.

Ingredients

Quantity Ingredient
250g butter
230g caster sugar
1 teaspoon vanilla essence
3 eggs, beaten
750g plain flour
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
60ml milk, plus extra for glazing
80g toasted sesame seeds

Method

  1. Cream the butter and sugar with the vanilla until light and fluffy. Reserve 1 tablespoon of the beaten eggs for glazing the cookies; add the remainder gradually to the butter mixture, beating well.
  2. Sift the flour, baking powder, cinnamon and cloves twice. Stir into the butter mixture alternately with the milk to form a soft dough. Knead lightly until smooth. If the dough is sticky, cover it and refrigerate for 1 hour.
  3. Preheat the oven to 190°C.
  4. Scatter the sesame seeds lightly over a work surface. Form pieces of the dough into thick pencil shapes and roll them over the sesame seeds to lightly coat. Double the dough over and twist, or form into rings, figure eights or coils.
  5. Place on greased baking trays and glaze with the reserved egg, beaten with a little milk.
  6. Bake for 15–20 minutes, or until golden brown. Cool on a wire rack and store in an airtight container.

Variation

  • Roll the dough in sugar instead of sesame seeds, and glaze lightly with milk.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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