Koulourakia - Cypriot and Greek Easter Biscuits

INGREDIENTS

Zest of 1 orange
120g caster sugar
125g unsalted butter, room temperature
1 egg
¼ tbsp vanilla bean paste
150ml cream
2 tsp cognac
500g self-raising flour
1 tsp baking powder
¼ tsp ground mastic
Pinch of salt
For the egg wash: 1 egg and a tablespoon of milk

DIRECTIONS

Start by rubbing the sugar with the orange zest until you’ve released the oils from the zest and your sugar has changed colour.

Cream the butter and sugar with an electric mixer until pale and fluffy. 

Add the egg and vanilla bean paste and beat well until combined.

Stir in the cream and cognac 

Fold in the flour, baking powder, mastic and salt until you form a rough dough. You may want to use your hands at this stage until you’ve formed a soft dough, slightly sticky but manageable dough. 

Leave in the bowl, cover with plastic wrap and a tea towel, and rest for an hour. 

Preheat your oven to 160C fan force.

Knead 20g of dough, keeping the remaining dough covered, and roll into a 20cm thin log using your palms. Fold it in half and twist the ends together into little ropes.

Place on a baking sheet lined with baking paper and repeat until you have filled your sheet.

Brush with your egg wash and sprinkle with sesame seeds. Pop in the fridge for 10 minutes then bake for 30 - 35 minutes until lightly golden.

Remove from the oven and on to a cooling rack. 

Once cooled, go in for a second bake at 50C for another 30 minutes.

Leave to cool and enjoy them with a cuppa tea or coffee. Makes around 40