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Fine Greek-style Easter biscuits

Crunchy and fragrant


  1. In the mixer bowl, add the cold butter cut into cubes

  2. Add the icing sugar, the flour with the baking powder, the eggs, the zest and the vanilla.

  3. Beat for a while with the feather, on low speed until it becomes a pliable dough.

  4. If it comes out a little soft, wrap it in cling film and put it in the fridge for 10 minutes.

  5. Prehear the oven at 170 degrees Celsius with the fan.

  6. Weigh pieces of 35 grams and mold them into braids. Place them in 2 trays lined with non-stick paper.

  7. Add the yolk of an egg in a bowl, add the rose water and mix well. Brush the biscuits with the egg wash.

  8. Bake for 20 minutes.


750 grams plain flour

1 tsp baking powder (10 g)

400 grams sheep's milk butter or cow's milk butter cold or margarine

250 grams powdered sugar

2 eggs

Zest of an orange and a lemon

2 capsules of vanilla or 1 sachet of vanilla sugar

1 egg for the glazing

1 tbsp rose water (optional)

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