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- Dish type
- Biscuits and cookies
These plaited biscuits are a must on any Greek Easter table. They're made throughout the year, however, and are perfect for dunking in coffee or tea. This makes a large batch, perfect for freezing or giving as gifts.
14 people made this
- 450g unsalted butter
- 200g caster sugar
- 1 tablespoon vanilla extract
- 5 eggs
- 700g plain flour
- 1/2 teaspoon salt
- 3 tablespoons baking powder
- 4 tablespoons sesame seeds
MethodPrep:1hr ›Cook:20min ›Ready in:1hr20min
- In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
- Preheat oven to 180 C / Gas 4. Grease baking trays or line with parchment.
- Lightly flour a work surface. Break off 2.5cm lumps of dough and roll on floured surface into ropes about 18cm long and 5mm in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a plait. Place on baking trays about 2.5cm apart.
- Beat remaining egg. Brush onto plaits for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on baking trays for 10 minutes, then remove to racks to cool completely.
Reviews & ratingsAverage global rating:(17)
Reviews in English (15)
A very traditional Greek cookie. They are pretty easy to make, just roll/shape carefully , as the prettier you shape it the better it will look when it's done. (I need more practice!)My cookies only needed to bake for 10-15 minutes- I didn't want the bottoms to be too dark. Also- I had no sesame seeds, so I used white sanding sugar for a delicate touch.-23 Dec 2007
I thought these were very good, not too sweet, and easy to make. I might decrease the baking powder a touch the next time as the cookies might be a bit more dense (personal preference only), but even as written they certainly were very good. Thank you, Nico, for taking the time to share this recipe.-21 Oct 2009