Kourapiedes (Greek Biscuits)

"A melt-in-your-mouth sweet Greek biscuit-y type thing that I've yet to try but am posting here for safe keeping. Apparently they go nicely with tea/coffee so good for when you've got company!"
photo by a food.com user photo by a food.com user
Ready In:
45 biscuits




  • Pre-heat the oven to 180c and line a baking tray with baking paper.
  • Beat the butter for 8-10mins until very pale and thick.
  • Add the 2 tbsp icing sugar and beat well again.
  • Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
  • Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
  • Place the mixtuer in plastic wrap and refridgerate for 30 minutes.
  • Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
  • Bake for approximately 20 mins or until they are lightly golden.
  • Remove from oven and leave to cool for 10-15 minutes.
  • Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
  • Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
  • Store in an airtight container.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
View Full Profile

Find More Recipes