Greek Olive Oil Cookies (koulourakia ladiou)
These traditional Greek olive oil cookies (koulourakia ladiou) deliver a perfect blend of tender crumb and subtle sweetness. Ready in just 40 minutes, these time-honored treats showcase the rich Mediterranean flavors that have delighted families for generations.
Equipment
- Large bowl
- baking trays
- Parchment Paper
- Hand whisk
Ingredients
- 130 g olive oil (4.6oz)
- 165 g orange juice (or 140g orange juice and 35g Metaxa/cognac)
- 1 orange zest
- 150 g sugar (5.3 oz)
- 500 g self rising flour (17.6 oz)
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/3 tsp baking soda
- 4 drops vanilla essence
- 80 g sesame seeds for coating (2.8 oz)
Instructions
- To prepare these olive oil cookies add in a large bowl the orange juice and baking soda. Whisk lightly using a fork until the baking soda dissolves and starts foaming.
- In the same bowl add all the liquid ingredients (olive oil, vanilla extract and cognac, if using) and the sugar and beat with a hand whisk until the sugar dissolves. Set aside.
- In another bowl add the dry ingredients: flour, salt, orange zest, ground cinnamon and clove. Mix with a spoon to combine.
- Add all the dry ingredients in the bowl with the liquid ingredients. Mix lightly with a spoon until all the ingredients incorporate. At the end use your hands to knead the dough softly until the flour is incorporated. Do not knead the dough too much because the oil will start to separate.
- Preheat the oven at 170-180C fan (350F).
- Divide the dough in 28-30 equal balls, approx. 30-35g / 1oz each.
- Shape the cookies into braids or circles.
- Dredge the olive oil cookies in sesame seeds until covered on all sides.
- Place the cookies on 2 baking trays lined with parchment paper.
- Bake each tray for approx. 20-25 minutes until nicely coloured and cooked through.
- Remove from the oven and let them cool completely. Enjoy!
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