GREEK EGG BISCUITS
A delicate, braided cookie perfect with coffee or tea.
Provided by Nico
Categories World Cuisine Recipes European Greek
Yield 96
Number Of Ingredients 8
Steps:
- In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
- Preheat oven to 350 degrees F. Grease cookie sheets
- Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
- Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.8 g, Cholesterol 19.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 62.2 mg, Sugar 2.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
malaysia Mattison
[email protected]These biscuits are a great way to use up leftover eggs. They're also a great snack or appetizer.
Michael Barimah
[email protected]I've never made biscuits before, but this recipe made it so easy. I'm definitely going to try making them again.
clever boy
[email protected]These biscuits are the perfect addition to any brunch or breakfast menu. They're easy to make and always a crowd-pleaser.
noah Ccc
[email protected]I'm so glad I found this recipe! I've been looking for a good egg biscuit recipe for a while.
Ndiwalana Grece
[email protected]These biscuits were a nice change of pace from my usual breakfast routine. I'll definitely be making them again.
Palwan Baloch
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover eggs and herbs.
Leslie Brown747
[email protected]These biscuits were a little dry for my taste, but they were still pretty good. I might try adding some more butter or milk next time.
Shehroz Arain
[email protected]I'm not a big fan of eggs, but I really enjoyed these biscuits. The flavor was subtle and the texture was perfect.
Chris Sandy
[email protected]I made these biscuits for my family for breakfast and they were a huge success! My kids loved them and my husband even asked for seconds.
Tukesher Mukhiya
[email protected]I followed the recipe exactly and the biscuits turned out perfectly. I'll definitely be making these again.
Gail Densmore
[email protected]The biscuits were light and fluffy, with a slightly crispy exterior. The flavor was delicious, with a hint of lemon and herbs.
Mehdi Sharifi
[email protected]These Greek egg biscuits were a hit at my brunch party! They were so easy to make and everyone loved them.