This year, I am particularly excited about Easter because both Catholics and Orthodox Christians are celebrating it on the same day. This means I won’t have to wait for my friends’ Easter to indulge in their delicious Greek Easter biscuits and bread.
Every Greek Easter, my dear lifelong friends Marcia and Fiona present me with a plate of homemade Koulourakia—traditional Greek Easter biscuits adorned with a red boiled egg and lovingly wrapped in cellophane, tied with a ribbon.
This year, I had the joy of making Koulourakia with Fiona’s family. Three generations of women gathered in the kitchen, baking side by side, while the fourth generation—Fiona’s daughters—tumbled through the living room, joyfully performing cartwheels.
In that moment, I truly appreciated what I had been receiving all these years: not just a festive plate of biscuits, but a piece of Fiona’s family history, lovingly passed down from her great-grandmother through the generations.
Yiayia Theony, Fiona’s grandmother, was born in a small village called Tripoli in the Peloponnese region of mainland Greece. She recalls how she would carefully stow away sugar, butter, and flour throughout the year during wartime when food was scarce and each ingredient was precious. In the week leading up to Easter, Yiayia Theony would assist her mother in making Koulourakia.
Years later, as a young woman, she migrated to Sydney, where she ran a café alongside her late husband, John. As a mother herself, she passed down the cherished family recipe to her daughters.
One daughter, Marcia (Fiona’s mum), often remained behind to finish the tasks, standing on a milk crate to reach the counter, kneading dough with her tiny hands, likely feeling a bit frustrated.
Fast forward several years: little Marcia became a mother and continued to support her husband, George, in the family business. This time, however, a Kenwood mixer saved her daughter Fiona from the laborious task of kneading dough by hand, allowing her to enjoy learning how to twist the dough from her grandmother Theony.
Koulourakia (Greek Easter biscuits) derive their name from the Greek word “kouloura,” meaning “circle” or “ring.” These cookies are often shaped into braids, twists, or simple circles. They symbolise renewal and new life, which aligns beautifully with the religious significance of Easter. The braiding represents the intertwining of faith and family, while their golden colour reflects the light of the resurrection.
Koulourakia Recipe
Ingredients
- 1kg self-raising flour
- 250gm unsalted butter
- 1 1/4 cups sugar
- 100ml milk
- 4 eggs
- Vanilla essence
Method
- Gently melt the butter over low heat, ensuring it does not bubble or brown.
- Place the sugar in a large mixing bowl. Gradually pour in the melted butter while stirring continuously until fully combined. Add the vanilla essence and mix well.
- Add the eggs one at a time, beating well after each addition to ensure a smooth, well-blended mixture.
- Gradually incorporate the flour into the mixture. As the dough begins to thicken, switch to mixing by hand. Continue adding flour until the dough is soft, pliable, and no longer sticky—but not too stiff.
- Turn the dough out onto a lightly floured surface and knead it firmly for about 5 minutes until smooth and elastic.
- Preheat your oven to 170°C (340°F).
- Line baking trays with parchment paper. To shape the biscuits, scoop out heaped tablespoons of dough. Roll each piece between your palms or on the board into a rope about 7mm thick, then shape as desired—twists, braids, or swirls all work beautifully.
- Place shaped biscuits on the trays, leaving a little space between each.
- Bake for 15–20 minutes, or until golden and lightly crisp on the outside.
