What’s better than baking ‘koulourakia’ for Greek Easter?

It’s definitely baking koulourakia with my little grandson P!

There is nothing that gives me more joy in my life than spending time with my family and, in particular, spending every Thursday looking after my grandson P. Yesterday was no exception and it was so much fun!

Watching P rolling the dough with such a determined look was priceless and if you could see behind the bench, you’d see the cutest little feet on a footstool trying desperately to reach the bench top. He tried to copy what I was doing but just ended up making a mess, which made me laugh 😂

Watching P reminded me of when my boys were little, which brought a warmth to my heart and a tear to my eyes. 💕 Life is so good and, with more grandchildren to come, it can only get better!

Koulourakia are delightful little sweet, buttery traditional Easter biscuits that you’ll find in most Greek households along with red coloured eggs during Greek Easter. It’s these traditions that make Easter such a special time for Greeks because of what they symbolise, the death and resurrection of Christ .

Although these koulourakia are traditionally made during Easter, I can’t think of one reason why you shouldn’t make then at anytime of the year – so go on, try them. I promise you’ll love them👍

What you need

• 100g butter – softened
• 1¼ cups castor sugar
• 1 teaspoon vanilla bean paste
• 3 free range eggs
• ½ cup milk
• 5 cups Self Raising flour
• 1 egg extra – lightly beaten for glazing the biscuits
• 2 tablespoons sesame seeds or blanched slivered almonds

What to do

Place butter, sugar and vanilla bean paste in the mixing bowl of an electric mixer and beat on a medium speed until light and creamy – takes about 5 minutes

Add the eggs on at a time, beating each one well before adding the next egg.

Turn the speed down to low and add the flour and milk a little at a time until the mixture forms into a soft dough – do not over beat.

Turn the dough out into a lightly floured board and shape into a log. Cut the dough in half and wrap in cling wrap. Place in the refrigerator to rest for 20 minutes.

Preheat the oven to 180°C. Line a baking tray with baking paper.

Take a small amount of dough and roll into a long pencil shape 15cm (6 inches) long.  Fold the strip in half and twist, then join the ends together to form a ring. Place on the lined baking tray. I like to make some biscuits that are straight rather rings just to mix it up a little.

Repeat with the remaining dough, leaving a little space in between the biscuits as they will spread slightly.

Brush the top of each biscuit with a little beaten eggs and sprinkle with sesame seeds or almonds.

Bake for 15 – 17 minutes – or until lightly browned.

Cool completely on a wire tray, then store in an airtight container.