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Greek Easter cookies  have a crispy base and a shiny egg glaze top that makes them wonderfully golden brown.

These days the majority of koulourakia recipes ask for baking powder or baking soda, but experience have shown me that nothing compares to the traditional baking ammonia.

Ammonia will make the cookies particularly airy and crunchy and  the crispness lasts much longer.

Follow the recipe, to create this delicious  Easter delight from scratch!

            INGREDIENTS :


  1. Start by mixing up the butter with the sugar. Inside a mixer’s bowl put the sugar and butter and blend , until the butter is smooth and fluffy.
  2. Meanwhile heat the milk till lukewarm and remove the pan from the heat.
  3. Add the ammonia and mix until dissolved. Put aside.
  4. Put the eggs inside the butter-sugar mixture one-by-one .Blend allowing every one to be absorbed, before adding the next.
  5. Add  the vanilla extract, the orange zest ,the milk with the ammonia, and stir to combine.
  6. Put in the flour, a small amount each time, whilst mixing, until all the ingredients are well combined and the dough is smooth but not  sticky.
  7. Cover up the dough  with clear plastic wrap and leave to rest for 30 minutes.
  8. Position the dough for the koulourakia on a clean  surface, take small pieces of dough and roll them to form long cords.
  9. Shape the koulourakia using your hands, giving them any form you want.
  10. Line a sizable baking tray with parchment paper and position the koulourakia, leaving some space between them because they will rise quite a lot when cooked.
  11. Inside  a bowl put the egg yolks and 2 tbs water and whisk using a fork. Brush the top part of the cookies and bake in preheated oven at 200 C for 20 minutes, until golden brown.
  12. You can store inside airtight food storage containers for up to 3 weeks.

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