Greek butter cookies
Ingredients
- 166.7 gUnsalted butter (softened)
- 133.3 gWhite sugar
- 2 pcEgg (at room temperature)
- 33.3 mlOrange juice
- 0.7 tspVanilla extract
- 400 gWheat flour (sifted)
- 6.7 gBaking powder
- 0.7 pinchGray sea salt
- 13.3 gSesame seed
- 0.7 pcOrange zest (finely grated)
Method
Golden braided cookies with a crumbly texture that melts in the mouth. The scent of fresh butter mingles with a hint of citrus as soon as the oven door opens.
- 1
Work the softened butter with the white sugar until the mixture whitens and becomes fluffy. This is the key step for the lightness of the biscuit.
- 2
Add two eggs one by one, then pour in the orange juice, orange zest, and vanilla extract. Whisk well to stabilize the emulsion.
- 3
Pour in the wheat flour, baking powder, and a pinch of salt. Knead until the dough is supple, smooth, and no longer sticks to your fingers.
- 4
Shape small logs and braid them into 'S' shapes or braids. Brush with the last beaten egg and sprinkle with sesame seeds.
- 5
Bake at 180°C. The biscuits should be uniformly golden and the bottom should be well cooked. Let cool on a wire rack to harden.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the flour is added, otherwise it will become elastic and the cookie will be tough.
- Let the cookies cool completely on a rack to reach their final crunchy texture.
How long does this dish keep?
Store them in a tightly sealed tin box, away from moisture. They remain perfect for up to two weeks.
