Sesame Koulourakia (Biscuits)

READY IN: 1hr 20mins
Recipe by evelyn/athens

This is a kind of biscuit made in Greece with baking ammonia - I believe you can find this in drugstores in North America. Light and high-rising, not too sweet. A rather 'plain' kind of biscuit that is well-suited for dunking in coffee or tea. The number of biscuits I mention is arbitrary. It really depends on the shapes you're making and how large or small you make them.

Top Review by justcallmetoni

Wonderful cookie and a welcome addition to my holiday trays. I made a half batch and made my cookies a bit smaller to more easily fit into tins. The baking time for this size was about 13 minutes and yielded four dozen. The cookies are light and airy and not at all sweet with a nice nuttiness from the seasame seeds. As the previous review suggested I chilled the dough for two hours and found it to be very easy to work with. Also, used 1:1 part baking soda and baking powder to replace the ammonia. Wouldn't change athing here as the cookies were delicious. Thanks ev!

Ingredients Nutrition

Directions

  1. Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture.
  2. Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs).
  3. Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat.
  4. Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
  5. Store in an airtight container.
  6. Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.

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