Description
Traditional Greek Easter cookies made gluten-free and dairy-free for every diet. There are so many varieties of these cookies, for this recipe I took my YiaYia’s handwritten recipe and made them gluten and dairy free.
Ingredients
Units
Scale
- 1/2 cup of butter
- 1/2 cups of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 eggs
- 2 3/4 cups of flour
Topping
- 1 beaten egg
- sesame seeds
Instructions
- In a bowl cream the butter with your sugar
- Add in the baking powder, salt, and add in the eggs 1 at a time until they are incorporated
- Lastly add in the flour until the dough forms and is not sticky to the touch – you should feel like you could easily roll the cookie without it sticking to your hands
- if your dough is sticky, add in gluten-free flour 1/4 cup at a time
- Scrape down the cookie dough and using a clean surface, pinch about 2-3 tablespoons of dough and roll it out into a 1/3″ thick log
- once the dough is a long log, fold it in half like a horse shoe, grab the top of the arch and then twist the sides over each other twice to form a twist
- Repeat this with all of the cookie dough
- Once the cookie twists are placed on the parchment lined baking sheet and beat your egg thoroughly
- Using a pastry brush, paint a thin layer of the egg mixture on each cookie, and top with a light sprinkling of Sesame seeds
- Bake for 12-15 minutes until they are golden brown
- Enjoy!
Notes
There are a ton of Kaloudia recipes out there, some people call these cookies Kaloudia some call them Koulourakia but this Is just an adaptation of my YiaYia’s recipe from her time In Greece.