A fresh start with a tasty classic: Koulourakia

I'm doing it! After weeks of telling myself to start taking pictures of my food, I finally dusted off the remaining Mediterranean sand between the buttons and charged up the ole' camera. This blog is going to be an ode to all my favourite foods and successful experiments, using only ingredients and recipes following what's in season. I'm getting excited already :)

So how better to restart my blogging life (embarrassing photos live on for eternity on the internet but somehow the food blog I worked on whilst in university has disappeared) than to get down to what I know best... Greek food! And with it being Greek Easter Weekend, Koulourakia are the perfect treat following the season. These cookies aren't too sweet and go perfectly with a hot cup of coffee or tea. This will be my breakfast for the rest of the week.

Koulourakia

Makes about 18 cookies

 
110 g         Butter
1/2 cup      White sugar
1 tsp          Vanilla extract
1/2             Orange, zested
1 small       Lemon, zested
2                Egg yolks
1/4 cup      Milk
2 1/2 cups  Flour
1 tsp           Baking powder
1/4 tsp        Baking soda
1/8 tsp        Salt

1 tsp water + 1 egg yolk = egg wash
sesame seeds (optional)

The key to baking these cookies (and pretty much any other cookie) is that all the ingredients are at room temperature. This way everything blends easily together without having to overwork the dough.

Preheat your oven to 180 degrees C

In a bowl cream the butter and sugar with a rubber spatula until the sugar looks dissolved into the butter. Add the vanilla, citrus zests, and egg yolks and mix until everything is incorporated.

Next pour in the milk and gently stir until you have a sort of well in which to add the final ingredients.

Add the flour, leaveners, and salt all at once. Gently combine everything until a soft dough comes together. If it is still sticky to the touch add a little more flour 1 tbsp at a time until you get a soft dough.

Take the dough one heaping tablespoon at a time and roll into a 4-inch rope. Fold in half, pinch the ends together, and twist the cookie twice to make the signature shape. If you are having trouble with this shape, you can also make snail shell spirals :)

Place your cookies on two cookie sheets prepared with parchment paper. Brush with some egg wash (just use your fingers if you don't have a pastry brush) and sprinkle with sesame seeds before placing into the oven.

Bake for 15 minutes, rotating the trays after 10 minutes to ensure the cookies are all evenly browned. You want a lightly golden cookie, just slightly browned on the bottoms.

After cooling down a bit, these cookies have a thin crispy outside while remaining soft and tender on the inside. Try one with some coffee, you won't be disappointed!