the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."




Greek Easter Biscuits (Koulourakia)

Makes 40 biscuits


These are also known as Greek Egg Biscuits.

  • 2 cups unsalted butter butter
  • 1 cup caster sugar
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon vanilla essence
  • 2 egg yolks
  • 2 tablespoons fresh orange juice
  • 1 cup self-raising flour
  • 2-1/2 cups plain flour
  • 1 egg, extra
  • 2 tablespoons sesame seeds

Preheat the oven to moderate (350 degrees F). Beat the butter, sugar, rind and vanilla in a large bowl with an electric mixer until fluffy. Add the egg yolks one at a time, beating until combined between each addition. Add the juice and sifted flours and beat on a low speed until the mixture forms a soft dough. Turn the dough onto a lightly floured surface and knead until smooth. Cover the dough with plastic wrap and refrigerate for 20 minutes.

Working on a lightly floured surface, roll level tablespoons of the dough into balls; roll balls into 9- to 10-inch-long logs. Fold the logs in half and gently twist at both ends. The biscuits can be left as a long twist or joined at the ends to form a ring.

Place the shapes on a greased oven tray, brush lightly with the extra egg and sprinkle with the seeds.

Bake in a moderate oven for about 15 minutes or until browned lightly. Cool the biscuits on the trays for 10 minutes, then transfer them to wire racks to cool.

The biscuits can be made a week ahead of time. Suitable for freezing. Not suitable for microwave.



Greek Cookbooks