Jo's Vegan Lab

Koulourakia (Greek Easter Biscuits)

It is the time of the year that is particularly tough for us vegans. Yet another celebration centred around a baby’s corpse! Especially if you’re from a Greek background (if you’re not I’ll spare you the gory details). It’s not all gloom though! One of my favourite Easter foods, which is accidentally vegan, is koulourakia and it’s what I made today!

They usually get eaten very quickly in my house, so I learned from last year’s mistakes and made a double batch!

Eating koulourakia reminds me of my childhood and the beginning of spring. The latter is unfortunately not happening at the moment!

Half the fun is the process of making them. It is also a great activity to share with children. It was actually one of the things that sparked my love for baking at a very early age.

You can shape your koulourakia any way you’d like. I went the traditional route with some of the most common shapes.

I hope you try this recipe and if you post your culinary experiment on social media please tag me and use the #josveganlab hashtag. What creative shapes did you come up with? I’d love to see your wonderful and inspired creations!

Share the Vegan Vibes:
Print Recipe
Koulourakia (Greek Easter Biscuits) Yum
They're light, they're fluffy and taste like an orange orchard. Traditionally a Greek Easter treat but can be enjoyed anytime with tea, coffee or as a quick snack!
koulourakia, vegan, biscuits, easter
Course Baking
Cuisine Greek
Prep Time 1 hour
Cook Time 15 minutes
Servings
Biscuits
Ingredients
"Egg" wash:
Course Baking
Cuisine Greek
Prep Time 1 hour
Cook Time 15 minutes
Servings
Biscuits
Ingredients
"Egg" wash:
koulourakia, vegan, biscuits, easter
Instructions
  1. Mix all the ingredients and work into a soft dough.
  2. Slowly add the flour until the dough is not sticking to your hands.
  3. Shape your koulourakia
  4. Brush with the sweetened plant milk and bake at 190°C for 10-15 minutes until golden in colour.
  5. Let them cool on a baking rack and enjoy!
Recipe Notes

Jo's Tips

  • This is a very adaptable recipe. You can use olive/sunflower oil, fresh/ store-bought orange juice, white/brown sugar, Cognac/brandy or even whiskey.
  • For best results let you dough rest for 10-15 minutes.
  • To avoid soggy biscuits transfer to a cooling rack as soon as they're out of the oven.

 

Adapted from cookpad.com

 

Share Your Thoughts...

Social media & sharing icons powered by UltimatelySocial