Koulouria are traditional Greek Easter biscuits. Growing up my aunties would proudly exchange koulouria platters wrapped in bright red cellophane during the Holy week. The rebels would throw in a few Cadbury chocolate Easter eggs to keep the kids happy and secure their position as favourite aunt.
The ritual of baking Greek koulouria during Easter is passed down from generation to generation. This is my gluten free version of our traditional family recipe. The combination of ouzo, vanilla, lemon and orange zest produces the most beautifully aromatic gluten free koulouria which are light, crispy and delicious.
Easter is a time for giving so traditionally everyone bakes enough koulouria to feed an army, but to keep things simple I halved our family recipe so you can enjoy them any time of the year. Get the kids involved in twisting and plaiting the dough. All you need to do is roll the dough into thin logs and then you can be as creative as you like.
Gluten free dough is quite soft so I would suggest chilling your dough for at least one hour prior to rolling to firm it up first. If your dough is still too sticky, just dust with some extra flour. To stop the dough from sticking to your hands it is a good idea to grease your palms with a little olive oil prior to rolling.
On Easter day Greeks greet each other with “Christos Anesti” which translates to “Christ has risen”. It is also customary to exchange a triple kiss and eat an abundance of koulouria. Luckily I don’t like to break from tradition, especially when biscuits are involved.
- 125g unsalted butter, softened
- 220g or 1 cup caster sugar
- 3 whole eggs
- 2 tbs milk
- 2 tsp ouzo
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 455g or 3½ cups plain gluten free flour*
- 2½ tsp baking powder
- To brush
- 1 egg, lightly whisked
- Optional - sesame seeds to sprinkle
- *I use Bob's Red Mill 1 to 1 plain gluten free baking flour
- Preheat oven to 180C.
- Beat butter and sugar in mixing bowl for 1 minute until pale and fluffy.
- Add eggs to butter mixture one at a time and beat until fully incorporated.
- Add milk, ouzo, vanilla extract, both zests and beat to combine.
- Sift flour and baking powder together and add to dough, beat until combined. The dough is quite soft so chill in the fridge for at least 1 hour to make it easier to roll.
- Roll dough into thin 15 cm logs. If your dough is too sticky add more flour. Fold, twist or plait each log into desired shape.
- Place koulouria on lined baking tray and brush with egg wash. Optional - sprinkle with sesame seeds.
- Bake for 20 minutes or until golden brown.
- Preheat oven to 180C.
- Mix butter and sugar in Thermomix 30 sec/speed 5 until pale and fluffy.
- Add eggs to butter mixture one at a time on speed 4 until fully incorporated.
- Add milk, ouzo, vanilla extract and both zests. Mix 10 sec/speed 4.
- Sift flour and baking powder together and add to Thermomix. Beat 10 sec/speed 4 until a soft dough forms. The dough is quite soft so chill in the fridge for at least 1 hour to make it easier to roll.
- Roll dough into thin 15 cm logs. If your dough is too sticky add more flour. Fold, twist or plait each log into desired shape.
- Place koulouria on lined baking tray and brush with egg wash. Optional - sprinkle with sesame seeds.
- Bake for 20 minutes or until golden brown.
Wonderful recipe.I like this and I think this is very delicious.
I am going to make this recipe for my family and husband
Thanks for sharing
Could you explain what ouzo is? These look delicious!
Ouzo is an anise flavoured alcohol liquor originating from Greece. You can easily find it in liquor shops or European delis.
Is Bobs red mill all purpose gluten free baking flour ok to use in this recipe or do you need to add xanthum gum with this flour?
Hi Tina
Yes Bob’s Red Mill 1 to 1 plain gluten free flour is fine you don’t need to add xantham gum. I use the packet with the BLUE label not the RED label (the RED one has bean flour in it).Merry Xmas!
Thanks Helen, thanks for the response. I can’t find the blue label in Brisbane so I’ve purchased the red label flour. Will this give the same result if I add some xanthum gum?
Or should I use white wings gluten free plain flour instead?
Just tried this recipe and it turned out great. I like that it’s not a large batch. Other recipes call for 6 cups of flour and make 50 biscuits but I have a small family and definitely don’t need that many. I also exchanged the ouzo for 2 tablespoons orange juice, which is more traditional for my family and they are very aromatic that way. Thanks, finally a gf recipe I can use.
PS I am in Australia and the recipe translates to Australian measurements.
Thank you so much for your message Nancy. I’m so glad you had great success with the gluten free koulouria and yes I did think a more manageable quantity of ingredients would be a better option. Have a lovely Easter. Helen xx
Hi Helen
Just a quick question I want to make the
Koulouria but my Daughter cannot have a can I substitute it with the egg substitute powder can you let me know thank you
Hi Dimi
I have never used an egg substitute powder but you could try that. Just follow the packet instructions to create a sticky yolk. Good luck and Happy Easter.