Koulouria - Greek “Butter” Cookies
These butter cookies are a staple in Greek cuisine, popular all year long, but especially during the Greek Easter (Pascha) holiday.
When I was a young girl, I would marvel at my yiayia (grandmother) would make this cookie dough, scoop precise portions with a soup spoon, roll and twist the dough into perfect, machine-like consistent sized and shaped cookies. They contain just enough booze to make them flavorful but the alcohol bakes out. Sometimes she used ouzo, sometimes she used Metaxa, a Greek brandy. They were always delicious and it was (and still is) a staple on the table when we had company, or
“parea” visiting.
It took a few tries, but I managed to develop the perfect combination of ingredients to make this dough light on the inside, crispy on the outside, and pliable enough to twist into traditional shapes without breaking. As a child I didn’t like the sesame seeds, but as an adult I love the added texture. I hope you try this “twist” on a Greek classic, grain and dairy free!
Koulouria - Greek "Butter" Cookies (Dairy and Grain Free)
Ingredients
- 1/2 cup Miyokos unsalted vegan butter
- 1 cup coconut sugar
- 3 eggs plus 1 additional egg for egg wash
- 2 Tablespoons almond milk
- 2 teaspoons ouzo or brandy
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 3 cups Bob's Paleo Flour (this flour mixture works best)
- 2 1/2 teaspoons grain-free baking powder
- 1/2 teaspoon salt
- sesame seeds, optional
Method
- Preheat the oven to 350ºF.
- Combine the Miyokos butter and coconut sugar in the bowl of a stand mixer or in a bowl with a hand mixer and cream until smooth and light, scraping down bowl occasionally to ensure the ingredients are well combined.
- In a separate bowl, sift together the flour, baking powder and salt, to ensure there are no lumps and the mixture is light.
- In a third bowl, whisk together the 3 eggs, almond milk, ouzo or brandy and citrus zests.
- Add the egg mixture to the creamed butter and sugar in 2 additions, scraping the bowl in between each addition.
- Add the flour mixture in three additions, scraping the bowl in between each addition. At this point if the dough is a little sticky, you can add flour, one tablespoon at a time. However, as long as the dough holds together and leaves a slightly oily residue on your hands, it is ready. (If you add too much flour the dough will break and not twist into "koulouri" shapes).
- Use a small portion scoop (purple handle scoop, or 2 Tablespoons per portion) to measure out each cookie. Roll into a rope about 4 inches in length then twist into desired shape.
- Place the shaped cookies on a sheet pan with parchment. Make the egg wash by simply beating the egg with a whisk to thoroughly combine. Brush with egg wash and sprinkle with sesame seeds. (I like to do half of the batch with, and half without)
- Bake 8 to 12 minutes, until puffed, shiny and a bit crispy in the center. Cool completely. Keep in an airtight container, or wrap tightly and freeze until ready to serve.
Pro Tip
Miyokos Butter can go directly from the refrigerator to the mixing bowl. It smooths out and creams easily. Leaving it at room temperature too long will cause it to break down.
I have found that Bob's Paleo Flour blend is the best option for this recipe. Other flour combinations don't allow the dough to be pliable enough to twist into desired shapes.
