Easter Cookies (Koulourakia Paschalina)

Preparation time: 50 minutes, plus cooling. Cooking time: 20 minutes, plus cooling. Makes: about 70 biscuits

  • 450g unsalted butter
  • 1/2 cup sifted icing sugar
  • 1 egg yolk
  • 1/2 tbsp vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tbsp brandy
  • 3 cups sifted cake flour
  • whole cloves
  • extra icing sugar, for dusting

Soften the butter at room temperature and then beat it for about 30 minutes or until it is white and fluffy. Add the sifted sugar, egg yolk, almond and vanilla extract and the brandy. Mix this well.

Add sifted flour and beat again until the dough is easy to handle. Knead the dough for a few minutes by hand until it forms a soft ball. Allow the dough to rest in the fridge for 30 minutes before you shape the dough into walnut-sized balls and place them on an ungreased cookie sheet. Place a whole clove in the middle of each cookie.

Bake for 15–20 minutes in a 170°C oven. When done, place the cookies on waxed paper and allow to cool. When they are cool, cover the cookies with a generous amount of sifted powdered sugar.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe by Diane Heierli • Photography & Styling C&D Heierli