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| IKARIAN EASTER BISCUITS (KOULOURAKIA) |
| IKARIAN EASTER BISCUITS (KOULOURAKIA) |
| Time: 1 1/2 hours plus 30 minutes' resting time |
| 3 1/2 cups all-purpose flour |
| 2 teaspoons baking powder |
| 1/4 pound plus 4 tablespoons unsalted butter, at room temperature |
| 1 teaspoon vanilla extract |
| 2 teaspoons grated orange rind |
| 1 to 2 tablespoons fresh orange juice, strained, for glaze. |
| 1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt in a medium-size bowl. |
| 2. In an electric mixer, beat butter and sugar together at high speed until fluffy. Add eggs one at a |
| time, beating well after each. Slowly add milk and vanilla, and beat in. Add orange rind and mix |
| well. Slowly add flour mixture to liquid, mixing until a dough mass begins to form. Move to a lightly |
| floured surface, and knead until a smooth dough forms. Rest dough for 30 minutes. |
| 3. Break off walnut-size pieces of dough one at a time, and roll into skinny ropes about 6 inches |
| long. Shape these into twists, braids, coils or serpentines, making sure all biscuits are more or |
| less the same size, so that they bake evenly. |
| 4. Place on ungreased cookie sheets. Bake for about 15 to 20 minutes. About half way through |
| baking, brush with egg yolk mixed with orange juice. Biscuits should be lightly golden. Cool on a |
| rack, and store in a jar or tin in a cool, dry place. |
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