Koulourákia – Easter Biscuits

Koulourákia – inspired by ‘The Home Book of Greek Cookery’  by Joyce Stubbs

350gm butter

250 gm sugar

100 ml warm water

1 teaspoon baking powder

1 tablespoon  brandy

1/2 teaspoon vanilla essence

1/4  teaspoon of salt

650 gm plain  flour  – with extra for shaping the biscuits

Beaten egg  or milk to glaze.

(Makes about 30 koulourákia)

Cream the butter and sugar until it is white and fluffy.

In a cup, dissolve the baking powder in the warm water and add to the creamed butter and sugar. Mix well.

Add the brandy and vanilla essence and again mix well.

Sieve the flour and the salt and add to the butter and sugar mixture. Stir in gently with a spoon,  until it is soft enough to handle.

Break off pieces of the dough and with your hands roll into ‘ropes’ about 7 cm long and about 1 cm thick. Twist the ropes into a sort of loose braid, or into rings.

Place the shaped biscuits onto a greased baking tray and brush with the beaten egg or milk.

Bake at 180 -190 degrees for about 20 minutes until golden.

Remove to a cooling tray and enjoy !