Koulourakia are delightful traditional Greek biscuit or cookie that make any gathering feel a bit more festive. These sweet, buttery treats are typically shaped into intricate twists or braided forms and are often enjoyed during special occasions like Easter.

The dough is usually flavoured with vanilla and orange zest, giving them a scrumptious aroma and a lovely citrusy hint that complements their richness. Once baked, koulourakia develop a golden-brown colour and a slightly crispy exterior, while remaining soft on the inside. They often find their way to the table paired with a cup of coffee or tea, making them a perfect accompaniment for a chatty afternoon or a casual dessert.

My recipe comes straight from my yiayia Maria, who sent me the recipe when I lived in London in my younger years. The recipe featured 12 eggs, and not being that knowledgable at cooking at the time, was not aware how much I would make, going through the self raising flour very quickly. Her recipe was batched for the village. My recipe you’ll clock only uses 2 eggs meaning its her recipe divided by 6, and you end up with heaps of biscuits still. these will last forever so chuck them in a tight container and enjoy them as the year goes by.