Best 2 Koulourakia Smyrneika Smyrna Biscuits Recipes

In the heart of Greek confectionery, Koulourakia Smyrneika, also known as Smyrna Biscuits, stand as a testament to the rich culinary heritage of Smyrna. These delightful cookies, often prepared during festive occasions like Easter, weddings, and baptisms, are a harmonious blend of tradition, flavor, and artistry. Embark on a delightful journey as we unveil the secrets behind these exquisite treats, exploring two cherished recipes: the classic Koulourakia Smyrneika and the unique Tahini Koulourakia. Indulge in the detailed instructions, expert tips, and captivating stories that bring the essence of Smyrna to your kitchen. Prepare to tantalize your taste buds and immerse yourself in the captivating world of Greek cookies, where each bite tells a tale of history, culture, and culinary brilliance.

Let's cook with our recipes!

KOULOURAKIA SMYRNEIKA (SMYRNA BISCUITS)

Koulourakia Smyrneika (Smyrna Biscuits) image

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.

Provided by evelynathens

Categories Dessert

Time 50m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

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

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.

Nutrition Facts : Calories 1445.1, Fat 52.5, SaturatedFat 31.2, Cholesterol 267.2, Sodium 1186.2, Carbohydrate 211.3, Fiber 5.6, Sugar 51.4, Protein 28.4

SESAME KOULOURAKIA (BISCUITS)

Sesame Koulourakia (Biscuits) image

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.

Provided by evelynathens

Categories Dessert

Time 1h20m

Yield 6 dozen

Number Of Ingredients 9

Ingredients

12 ounces butter, softened
1 1/4 cups sugar
4 eggs
1 cup milk, lukewarm (8 oz)
2 teaspoons baking ammonia
2 lbs flour, sifted, and a bit extra
2 teaspoons baking powder
1 tablespoon vanilla extract
2 1/4 cups sesame seeds (315 gr = 12 oz)

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.

Nutrition Facts : Calories 1510.1, Fat 79.1, SaturatedFat 35.1, Cholesterol 268.6, Sodium 523.4, Carbohydrate 172.6, Fiber 10.5, Sugar 42.8, Protein 31.2

Tips for Making Koulourakia Smyrneika:

Chill the dough: Chilling the dough helps to firm it up and make it easier to handle. This will help prevent the cookies from spreading too much in the oven.
Use high-quality ingredients: The quality of your ingredients will affect the taste of your cookies. Use real butter, fresh eggs, and good-quality flour.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the ingredients just until they are combined.
Roll the dough out evenly: Rolling the dough out evenly will help to ensure that the cookies are all the same size and shape.
Bake the cookies at the right temperature: The cookies should be baked at a temperature of 350 degrees Fahrenheit (175 degrees Celsius). This will help to prevent them from burning.
Let the cookies cool before serving: Allow the cookies to cool completely before serving. This will help to prevent them from breaking.

Conclusion:

Koulourakia Smyrneika are a delicious and traditional Greek cookie that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Follow these tips to make perfect Koulourakia Smyrneika every time.