Since moving to Greece, I have found myself using olive oil way more than I would ever have used it back in Australia. It would seem that Greeks love their olive oil and even more so, when it’s homemade. I have to say, that I too have come to love olive oil just as much as the Greeks!
Let me give you an idea of just how much we love Olive Oil. Firstly, here in Greece we buy homemade olive oil by the kilo… it comes in tin boxes weighing 17 kilos for approximately €70.00. I usually purchase 4 of these throughout the year. 4 tins x 17 kilos = 68 kilos
Based upon the idea that olive oil has a density of 0.81 g/ml, one kilo is approximately 1.234567901235 litres. So let’s look at the numbers: 68 kilos x 1.234567901235 = 83 litres!! Wow… this means in 1 year my family consumes or uses approximately 80+ litres a year!!! And I don’t just use it for dressing salads!! 😉 I use it for cakes and cookies to even my beauty regime, see I told you I love olive oil!
Anyway, back to these yummy cookies. These are generally only made during the fasting periods of the year especially at Easter time when traditionally, Greeks for religious reason – avoid all animal products – yes, they actually fast or go vegan! However, I tend to make these throughout the year… as they make great additions to the kids lunchboxes, picnics and for when you simply want a delicious cookie.
Koulourakia are delicious and so easy to make, and the best bit is you don’t need any fancy equipment to make them. After you have combined all the ingredients and mixed well, the dough will be soft and easy to roll out. Just perfect if you have “little helpers” eager to roll out some cookies.
Traditionally the cookies are shaped into twists, s-shaped, knots, circular shapes – shape them any way you like. You can sprinkle them with sesame seeds before placing them on the baking tray. These cookies don’t spread, so really easy to fit at least 20 on a baking sheet or tray at a time. Go ahead and bake them at 180 degrees celcius for approximately 10-15 minutes.
Once the cookies have cooled they are ready to be enjoyed. Sometimes, we dip the bottom of cookies in some melted chocolate for something a little different (of course skip this step if fasting). These cookies have a little crunch and are soft on the inside…. great for having with a cuppa or in the Greeks case for dunking in their coffee!
Friends, I hope you enjoy these Fasting/Vegan cookies as much as we do, as they are:
- Dairy and Egg free
- Fast and Easy to make
- Seriously delicious
- Perfectly flavoured
- Great for sharing
If you do try this recipe, let us know by leaving a comment and/or rating. Don’t forget to tag your photos with #schiavone360 on any of your social platforms as I would love to see your recreations!
- 1.5 cups of olive oil
- 1.5 cups of sugar
- 1.5 cups of freshly squeezed orange juice
- ¼ cup of ouzo
- 2 tspn of baking soda
- ½ tspn of baking powder
- 2-3 Tbsp ground cinnamon
- zest from one orange
- almond essence
- 1 kilo of all purpose flour
- Preheat your oven to 180 degrees celcius.
- Prepare you baking trays with parchment paper and set aside.
- In a large bowl sift the dry ingredients together and set aside.
- In another large bowl, combine the olive oil, sugar and orange juice - whisk together.
- In a small bowl mix the ouzo and baking soda together and add to the olive oil mixture, stirring to combine and watch the magic happen.
- Slowly incorporate the flour mixture with the wet ingredients and stir using a spoon. Dough should be soft and pliable, very easy to work with. Not sticky.
- Take a small golf size ball from the dough and roll out until you have a long snake - approximately 6 inches in size. Twist, roll and shape your cookies into desired shape.
- If you are wanting to decorate the cookies with sesame seeds... then you could roll the cookies in sesame seeds and place on baking sheets.
- Place on prepared baking tray and bake for 15-17 minutes.
- Allow to cool. Enjoy.