How To make Greek Biscuits

Olive Oil Cookies: Greek Ladokouloura (VEGAN)

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Makes about 45 cookies:
1 and 1/2 cups olive oil or vegetable oil
3/4 cup freshly squeezed orange juice
1/4 cup water
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups all purpose flour
​zest of 2 oranges
1 teaspoon baking powder
​1/2 teaspoon baking soda
​1/2 teaspoon salt
1/2 cup sesame seeds or ground walnuts

Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius.

​Zest the oranges before juicing them.
​Combine the flour, baking soda, baking powder, salt, and orange zest in a large bowl and whisk all the ingredients together.
​In another bowl, combine the olive oil, orange juice, water, sugar, cinnamon, cloves, and vanilla extract. Whisk well to incorporate all of the ingredients.
Add the flour mixture a little at a time whisking to combine.
When the mixture becomes to thick to whisk, mix the rest of the flour in with your hands.
​Add the sesame seeds and mix until combined.
​At this point the dough will seem wet and sticky.
Set it aside for 5 minutes and it will come together and become a very pliable cookie dough.
​Cut the dough into walnut sized balls. This recipe makes about 45.
​Roll the balls into logs and place onto baking sheets lined with parchment paper. Leave some room in between each cookie for rising. They will also spread slightly while baking.
Bake in the oven for 15-20 minutes or until the cookies become slightly browned around the edges.
​It is a good idea to also rotate the trays halfway through baking. Switch the bottom tray to the upper rack and the top tray on the bottom. This will ensure even baking.
Cool the cookies on cooling racks.
​Serve and enjoy!

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Kourabiedes (Greek Butter Cookies)

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Greek Butter Cookies/ Koulourakia

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Makes about 80 cookies:
​1 pound unsalted butter at room temperature
1 and 1/2 cups granulated sugar
​4 whole eggs
2 egg yolks
1/2 cup heavy whipping cream
zest of 2 large lemons
​2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
​6 and 1/2 -7 cups all purpose flour

​egg wash: 4 egg yolks  plus 4 tablespoons water

​In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
​Add the vanilla extract and beat until incorporated.
​Beat the eggs and yolks with the sugar mixture until fluffy.
​Add the heavy whipping cream and beat well.
​Sift together the flour, salt, and baking powder.
​Zest the lemons over the flour mixture and mix to combine.
​Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
​Beat until well combined. Check the dough and add 1/2 cup more all purpose flour if needed to form dough that is not  very sticky and so that it is easy to work with.
Set aside and cover with a clean towel.
​Allow the dough to rest at room temperature at least 30 minutes.

​Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

​Form the dough into walnut, or golf ball sized rounds.

Roll each round out into about 8 inch cylinders.
Fold in half and twist until a braid forms.
Place onto a baking sheet lined with parchment paper.
Continue until all of the cookies are formed.
​To make the egg wash, combine the egg yolks with water and whisk well until smooth.
​Brush the egg wash over each cookie.
​Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.

Allow the cookies to cool completely.
Store them in an airtight container.
Serve with tea or coffee.
​Enjoy!




Official Facebook Page:
Instagram:
Pinterest:
Twitter:

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Greek Almond Biscuits | Sundaebake

Greek Almond Biscuits

Recipe

Ingredients

250g butter
80g icing sugar, extra for dusting
1 teaspoon vanilla essence
2 1/2 cups plain flour
85g blanched almonds, chopped


Method

1. Use an electric beater to beat butter, with icing sugar mixture and vanilla essence until pale and creamy.
2. Fold in plain flour and almonds. Refrigerate for 15 minutes to chill.
3. Preheat oven to 160°C. Roll 2 tablespoons of the mixture into a short log and then bend slightly to make a crescent shape. Place onto the tray. Repeat with the remaining dough. Bake for 20 minutes or until crisp. Cool slightly. Then sprinkle biscuits with extra icing sugar.



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Greek Almond Shortbread Butter Cookies (Kourabiethes)

Learn how to make Greek Almond Shortbread Butter Cookies in just a few steps.
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Kourabiedes (Κουραμπιέδες) Greek Christmas Butter Cookies

Kourabiedes (Κουραμπιέδες) | Baked Ambrosia by Angelina Papanikolaou
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Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.

1 lb butter (4 sticks), room temperature
1 cup powdered sugar
1 egg yolk
1 tbsp brandy
1 tbsp vanilla extract
1 cup slivered almonds, lightly roasted
4-5 cups flour
1 tsp baking powder
6 - 7 cups powdered sugar

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