There are so many memories I have of these biscuits. From a little girl intrigued at how the biscuit dough tasted raw (it was delicious) to wanting to learn how to roll the biscuit dough and make all the beautiful shapes my mum was making.

And here I am now at 30 years of age and able to make the biscuits just like mum makes and share the memories I had with my two little boys.

Here is the recipe that my mum has used for over 30 years (well before I was born). When I asked her for the recipe she was so very happy that I was sharing this with you.

The traditional Greek name for these biscuits is KOULOURAKIA – SESAME COOKIES.


1 Cup Butter
1 1/2 Cups Caster Sugar
1 Tsp Vanilla Essence
3 Eggs
5 Cups Plain Flour
3 Tsp Baking Powder
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
1/2 Cup Sesame Seeds


1. Cream butter and sugar with vanilla essence until light and fluffy.

2. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well.
3. Sift dry ingredients twice and stir into creamed mixture to form a soft dough.
4. Knead a little with hands (if dough is sticky chill for 1 hour – DO NOT add more flour).

5. Scatter some sesame seeds lightly on one side of the bench.
6. Shape pieces of dough into thick pencil shapes and roll onto sesame seeds to coat lightly or according to taste.
7. Double over rolled dough and twist, or form into rings, figure eights or coils.

8. Place on baking paper on trays and glaze with reserved egg beaten with a little milk.

9. Bake in a 180 degree Celcius oven for 15-20 minutes until golden brown.
10. Cool on a wire rack and store in an airtight container.


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