Greek Easter Cookies

Greek Easter Cookies
Easter Cookies -and not only Easter- with a different approach but with all the aromas of Greek Easter, such as Chios Mastic, Mahlepi, Kakoule (Cardamom) and the aroma of orange.
Light, tasty, soft, digestible and special. They are made very easily with their wonderfully velvety dough, which is given by the addition of pure yogurt and the light corn oil. They are relatively sweet with a little sugar added because our opinion is that this is how a cookie should be in order for a savory platter of cheeses and cold cuts to accompany our drink.

Happy Easter!

work: 1h:20′ time: 2h:30′ easy:

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Greek Easter Cookies
Greek Easter Cookies

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: or order online at amazon.

Ingredients (~50 Cookies)

  • 500g self rising flour
  • 250g yogurt strained
  • 200g sugar
  • 180g corn oil
  • 1 egg large+1 yolk for spreading
  • 10g baking powder
  • 1 tbsp cut machete & kakoule
  • ½ tsp Chios mastic & soda
  • 1 orange, the zest
  • sugar pearls, optional
In a large bowl, sift the flour together with the baking powder and soda. Add all the other ingredients except the 1 yolk and the sugar pearls.
Knead gently and for a while until all the ingredients are combined into a soft ball of dough. Cover it with a towel and leave it aside for 10 minutes.
Cut pieces from the dough weighing 30 grams and form balls. Take the first ball we formed and shape it into a long string ~20 cm long. If dough sticks to our hands, we have a little flour next to it to gently dust our hands.
Fold in 2 and turn the string to become a cookie. Place it in a row and at a distance from each other, in a large oven tray, covered with non-stick film. Beat the yolk with a spoonful of milk and spread on their surface. Sprinkle with sugar pearls.
Bake one by one oven tray in a preheated oven with air fry oven at 175℃ (347℉, 3.9 Gas Mark) for 20' until lightly browned on top and bottom. Remove immediately from the oven and leave to cool.
Greek Easter Cookies
Greek Easter Cookies
Greek Easter Cookies
Greek Easter Cookies

Author Zambia G. Sifaki