Greek Easter Biscuits with Olive Oil, gluten-free Koulourakia

Hey Foodies!

Today, I’m excited to share with you a delicious recipe for Greek Easter Biscuits, also known as KOULOURAKIA. These treats are a delightful blend of crispiness on the outside and softness on the inside, infused with the subtle flavors of vanilla and orange.

Traditionally enjoyed for breakfast with a cup of coffee, as an afternoon tea accompaniment, or simply as a snack, these biscuits hold a special place in Greek culture, especially around Easter time.

Now, here’s the twist: my version is not only gluten-free but also egg-free, dairy-free, and entirely vegan, making them perfect for Lent or for anyone with dietary restrictions. Plus, they’re super easy to whip up—all in one bowl!

So join me in the kitchen as we dive into this delectable recipe and savor the flavors of Greek tradition with a modern, inclusive twist. Let’s get baking!

Save the recipe and enjoy the food! 👇🏼

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Koulourakia with olive oil

Greek Easter Biscuits (Gluten Free and Dairy Free)

Makes 18

Equipment: digital scale


270g self-raising flour (White Wings gluten-free), preferably sifted
60g almond flour
100g caster sugar (superfine white sugar)
100ml freshly squeezed orange juice, with pulp
50ml extra virgin olive oil
1 teaspoon vanilla extract
Optional: 2 tablespoons sesame seeds (lightly toasted or unhulled)


1.Oven: Preheat your oven to 160°C for fan-forced or 180°C for conventional ovens (350°F) and line two baking trays with parchment paper.

2. Combine ingredients: In a large mixing bowl, whisk together extra virgin olive oil, freshly squeezed orange juice, vanilla extract, and caster sugar until well combined and then add the almond flour, and self-raising flour to the bowl. Using a rubber spatula, thoroughly combine the wet and dry ingredients, ensuring to scrape the sides and bottom of the bowl to incorporate everything evenly.

3. Kneading the dough: Once combined, gently knead the mixture for about a minute until it forms a soft and pliable dough that isn’t sticky. If the dough is too sticky, gradually add flour, a tablespoon at a time, until desired consistency is achieved. Avoid over-drying the dough, as it will affect the texture of the koulourakia once baked.

4. Shaping Instructions:

Divide the dough into portions of about 30-35g each, shaping them into balls of uniform size. Roll each ball between your hands to form a smooth ball and place them on the prepared baking trays.

Take one ball at a time and roll it into a rope about 15cm long and 1.5cm wide. Fold the rope in half to form a ‘U’ shape, then twist the two halves together from the top to create a twisted braid shape. Place the shaped dough onto the baking tray, about 3cm apart.

Optional: To coat the koulourakia with sesame seeds, sprinkle some sesame seeds on your working surface and roll the dough ropes over them to adhere. While you have the option to brush the koulourakia with egg wash, personally, I prefer to bake them without it.

5. Baking: Bake the koulourakia for 12 minutes, then rotate the trays between the top and bottom racks for even baking, and bake for another 12 minutes. Once baked, turn off the oven and allow the koulourakia to sit inside with the oven door closed until the oven cools down. This step ensures a crunchy texture. For a softer, chewier texture, leave them in the closed oven for only 15 minutes. Once done, remove the koulourakia from the oven and enjoy them hot or at room temperature.

Note: Store gluten-free koulourakia in an airtight container for up to 2 weeks. Depending on the brand of self-raising flour used, they may slightly change in texture over time.

#glutenfreerecipes #biscuits #glutenfreedessert

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