Recipe by evelyn/athens
These biscuits are traditionally made by the Greeks of Smyrna and their descendants. They are lovely to have with coffee and/or tea. Baking ammonia can be purchased at drugstores in North America. The yield I mention is arbitrary as it depends on the shape and size of the biscuits you make.
Top Review by ANevels
This is a very delicious and traditional koulourakia recipe. As for the lack of salt in the recipe, I, being a Greek person have only seen a few recipes requiring salt. Baking ammonia, also known as salt of hartshorn, is quite sufficient. It is, however, a matter of personal preference. This cookie is mostly eaten dunked in coffee. Often for Smyrnakia Koulourakia clarified butter is used. Well done, Evelyn.
- 5 cups flour, sifted
- 1 teaspoon salt
- 3⁄4 cup sugar
- 6 ounces butter, melted
- 3 ounces milk, lukewarm
- 1⁄2 teaspoon level baking ammonia
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 beaten egg white
Directions See How It's Made
- Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too.
- Knead the ingredients together well until you have a soft, pliable dough.
- Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece.
- Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white.
- Bake at 375F (180C) for 20 minutes.
- Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.