Greek · Dessert
Koulourakia Sesame Butter Cookie Rings
These Greek butter cookie rings are a classic Easter and everyday teatime bake, twisted or curled into their traditional ring shape, brushed with egg wash and rolled in toasted sesame seeds before baking to a deep golden crunch on the outside with a tender, buttery crumb within. A hint of orange zest and vanilla gives them a bright, fragrant sweetness without ever becoming cloying.
$0
20 minsPrep
15 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
196Calories
3.6gProtein
9.7gFat
23.5gCarbs
7.4gSugar
0.9gFiber
219mgSodium
45mgChol
5gSat Fat
52mgPotassium
41mgCalcium
1.5mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Ellinikos Kafes)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet.
2
Cream the softened butter and sugar together until pale and fluffy, about 2 minutes.
3
Beat in two-thirds of the egg (reserve the rest for the egg wash), along with the orange zest and vanilla extract, until combined.
4
Sift the flour, baking powder and salt together, then fold into the wet mixture to form a soft, non-sticky dough.
5
Pinch off small pieces of dough and roll into thin ropes about 10cm long; fold each rope in half and twist, or curl into a ring, to form the classic koulourakia shape.
6
Brush each shaped cookie with the reserved beaten egg, then roll or press into the sesame seeds to coat the top and sides.
7
Arrange the 4 rings on the prepared baking sheet, spaced apart, and bake for 14-16 minutes until golden brown.
8
Transfer to a wire rack and cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Butter, softened
- 14g14g Sugar White
- 14g14g Egg, lightly beaten, divided for dough and wash
- 4g4g Orange, zested
- 2g2g Vanilla Extract
- 40g40g All Purpose Flour, sifted
- 1g1g Baking Powder
- 0.5g0.5g Salt
- 6g6g Sesame Seeds, for rolling
