They aren’t cookies, they aren’t biscuits. In Greece, we call them “kooloorakia” and they’re somewhere in between. Crispy or soft, crumbly or chewy, with butter or with olive oil… There are so many recipes and all you need is a glass of milk or a cup of coffee to enjoy them with!
This is a simple recipe for delicious, buttery kooloorakia with vanilla flavor.
- 250 g softened butter
- 370 g sugar, granulated
- 5 large eggs
- 110 ml warm milk
- 1 tbsp vanilla extract
- 900 g all purpose flour
- 2 tbsp baking powder
In the bowl of your mixer, beat butter & sugar for 4min until pale & creamy.
Add the vanilla extract and blend.
Continue with the eggs in two additions. Beat until well incorporated.
Mix in the warm milk.
Add 1/3 of the flour & the baking powder. Mix on low speed. The mixture will start to look like a cake batter.
Gradually add the rest of the flour. Keep mixing on low speed until well combined. The dough should be a little sticky. Don’t add extra flour!
Put the dough into a plate & cover with plastic wrap.
Allow to rest for 30 min.
Oil your hands and your bench with sunflower oil.
Take small pieces of dough and shape balls the size of a walnut.
Form round or braided kooloorakia.
Arrange them on baking trays covered with parchment paper.
- You can keep the dough wrapped in food membrane, 24 hours in the fridge or in the freezer up to 3 months.
Bake in a preheated oven, at 200°C / 400°F, for 20min until they have a light golden colour.