Best 2 Koulourakia Smyrneika Smyrna Biscuits Recipes

KOULOURAKIA SMYRNEIKA (SMYRNA BISCUITS)

Steps:

• 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.

SESAME KOULOURAKIA (BISCUITS)

Steps:

• 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.
• 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).
• 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.
• Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
• Store in an airtight container.
• Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.