Koulourakia-Greek Easter Cookies

Koulourakia are Greek biscuits served with coffee or given to children in their lunch boxes. These are traditionally made at Easter time with the children singing a lovely song.


Koulourakia-Greek Butter Cookies
Preparation time
Cooking time
Total time
A lovely light and buttery accompanyment to a coffee with friends.
Recipe type: Biscuit Recipe
Cuisine: Greek
Servings: 36
  • 250g butter, softened
  • ¾ cup icing sugar
  • 3 medium eggs
  • 1 Tablespoon brandy
  • +- 41/2 cups plain flour
  • 2 round teaspoons baking powder
  • 1 egg beaten to glaze
  • ½ cup sesame seeds (optional)
  1. Line two 30cm long baking sheets with greaseproof paper.
  2. Prepare a board with a little flour to roll the biscuits on.
  3. Preheat the oven to 180 degrees Celsius.
  4. In a large glass bowl beat the butter and sugar together, until the mixture is white and fluffy.
  5. Crack one egg into the butter sugar mixture at a time, beating well after each addition.
  6. Add the brandy and baking powder to the bowl, gently beating together.
  7. Next add half a cup of flour at a time beating well after each addition, until you have a soft but not sticky dough. You may not need all the flour and in some cases you may need to add a little more.
  8. Break a small piece of the dough off (about 2 level Tablespoon of dough) and roll the mixture into a ball between both palms of your hands.
  9. On the lightly floured board, roll the ball of dough into a 15cm long strand.
  10. Coil one half of the strand inwards to the middle of the strand, then coil the other half of the strand in the opposite direction, meeting in the middle.
  11. Place the biscuits onto the greaseproof lined tray, leaving enough space between each biscuit for them to rise and expand.
  12. Brush the biscuits with beaten egg to glaze and dip into a bowl of sesame seeds (if you have chosen to use sesame seeds) or sprinkle seasame seeds on the top of each biscuit by hand, depending on how much you and your family like sesame seeds.
  13. Bake the biscuits for 20 minutes or until golden brown.
  14. Allow the biscuits to completely cool on the tray, before placing in an airtight container or jar.
  15. Enjoy
You can replace, the brandy with 1 teaspoon of vanilla extract.







This is how to roll an S shaped biscuit:

Step 1. Break off a round ball +- 2 Tablespoons of biscuit mixture roll the dough until it is smooth between both palms of your hands.

Step 2. On a floured board roll the biscuit dough into a strand about 15cm long.

Step 3. Coil the one end of the dough to the middle of the strand and then coil the other end in the opposite direction, meeting in the middle.

That’s how simple it is.

Happy Koulourakia making.

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