Forget the hot cross buns, try this Greek alternative

Written by Androulla Derbyshire on .

Androulla DerbyshireAndroulla DerbyshireForget the chocolate eggs and the hot cross buns. For the Greeks, these koulourakia cookies are a seasonal favourite, as cookery coach Androulla Derbyshire of Culinary Capers explains.

“These cookies are traditionally made for Easter. Two strands of dough are twisted together or formed into “s” shapes before being glazed with egg wash and baked. Flavoured with orange and vanilla they are lovely with a cup of coffee.”

Ingredients (makes 40 cookies)

8oz/200g butter – allowed to soften for about 2 hours at room temperature
8oz/200g caster sugar
4 whole eggs + 2 yolks
2 teaspoons of vanilla extract
grated rind and juice of one orange
1oz/25g baking powder
2llbs/800g plain flour
1 egg yolk mixed with 2 tablespoons of milk to glaze


Heat oven to 200◦ C/ gas mark 6

Cream the butter and sugar together using an electric mixer or hand held whisk until light and fluffy.

Beating continuously, add the eggs one at a time beating well after each addition and then mix in the two egg yolks. Then add the vanilla extract and orange rind and juice.

Fit the mixer with a dough hook or use a wooden spoon gradually add the flour and baking powder.

Keep mixing until the mixture begins to form a soft dough.

The mixture should be soft but not sticky.

Using your hands break off pieces of the dough and roll into long thin sausage shapes about the thickness of a finger. Fold the sausage shape in half then twist the two ropes together or form the dough into “s” shapes.

koulourakiakoulourakiaPlace the cookies onto greased baking sheets. Glaze them with the egg/ milk mixture. Space them well apart as they will expand during cooking. Bake in a preheated oven for about 20 minutes until golden brown.

Marlborough-based Culinary Capers offers one-to-one coaching to people who'd like to learn to cook, or want to improve their skills. Unlike traditional cookery schools, Androulla visits the homes of clients to teach them cooking skills with their own equipment and based around their own dietary requirements and tastes. 

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