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 koulouri biscuit which is light, fluffy 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.
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
- 2 whole eggs
- 1 egg yolk
- ¼ cup milk
- 2 tsp ouzo
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 455g or 3½ cups plain gluten free flour*
- 1 tbs baking powder
- To brush
- 1 egg, lightly whisked
- *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.
- Add flour and baking powder and beat until a soft dough forms.
- 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.
- Bake for 10-12 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.
- Add flour and baking powder and mix 10 sec/speed 4 until a soft dough forms.
- 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.
- Bake for 10-12 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.