Koulourakia Smyrneika Smyrna Biscuits
Delight your taste buds with Koulourakia Smyrneika, the traditional Smyrna biscuits known for their buttery texture and aromatic flavor. These Greek cookies are a perfect blend of rich unsalted butter, zesty orange juice, and a hint of vanilla, creating a soft dough that’s easily twisted into classic shapes like braids and spirals. Topped with a glossy egg wash and crunchy sesame seeds, these golden-brown delights are lightly sweet and perfect for pairing with coffee or tea. Made with simple pantry staples, they’re easy to prepare in under an hour and can be stored for up to two weeks, making them a versatile treat for any occasion. Whether you’re indulging in family traditions or exploring authentic Greek baking, these sesame-coated biscuits are a must-try!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams granulated sugar
- 4 pieces eggs
- 60 ml fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 500 grams all-purpose flour
- 2 tablespoons milk
- 50 grams sesame seeds
- 2 pieces egg yolks
Instructions
Preheat your oven to 170°C (340°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the butter and sugar together using a hand or stand mixer until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition for smooth incorporation.
Pour in the orange juice, orange zest, and vanilla extract. Mix until combined.
Sift together the baking powder, baking soda, and flour in a separate bowl. Gradually add the dry ingredients to the wet mixture. Mix with a spatula or your hands until a soft yet pliable dough forms. Avoid overmixing.
Take small pieces of dough (about the size of a walnut, approximately 20 grams each) and roll them into ropes about 15 cm (6 inches) long. Shape each rope into a twist, braid, or circle, sealing the ends gently.
Place the shaped cookies onto the prepared baking trays, leaving about 2 cm (1 inch) of space between each.
In a small bowl, whisk the egg yolks with the milk. Brush the tops of each cookie with this egg wash and sprinkle with sesame seeds.
Bake the cookies in the preheated oven for 18-20 minutes, or until golden brown on top.
Allow the biscuits to cool completely on a wire rack before serving. They can be stored in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
