ECH client Joanna shares her kourambiethes recipe, a traditional Greek holiday biscuit.

Serves approx. 12-15 biscuits

Prep time 15 minutes


  • Approximately 400g self- raising flour
  • 250g unsalted butter
  • 1 egg yolk
  • 1/3 cup icing sugar
  • ½ tsp vanilla sugar (although you cannot have too much)
  • Optional: a small handful of slivered almonds
  • Optional: dry anise – flavoured aperitif Ouzo


  1. In a mixing bowl, combine the softened butter with the egg yolk, icing sugar and vanilla Mix the ingredients with a wooden spoon or electric mixer.
  2. Add the self-raising flour slowly (as much as will be needed) to form a soft pliable.
  3. If choosing to include almonds, add after all ingredients are folded.
  4. Allow to rest.
  5. Take the rested dough and roll it out to about an inch in thickness and cut into shapes of your choice.
  6. Place on a baking tray and bake at 160 – 170°C (depending on oven) for 15 – 20 minutes.
  7. Leave the baked kourambiethes to cool on a tray (they will crumble if too hot to transfer).
  8. Optional: sprinkle them with a dry anise – flavoured aperitif Ouzo when warm.
  9. Dust them with plenty of icing sugar.


JER35491 min


Posted: December 12, 2023