Easter cookies
Koyloyrakia Paschalina
Ingredients for one platter
- 190 g nea fytini (vegetable cooking fat)
- 250 g sugar
- 233 g goat milk
- 3 egg yolks
- 35 g baking powder
- 5 gr vanilla
- 10 g baking ammonia
- 600 g soft flour or all-purpose flour*
For brushing
- 1 egg
- A little ouzo (a Greek alcoholic aniseed drink)
Oven: Moderate temperature for 20-30 minutes.
Instructions:
We add the baking powder to the flour and mix. We beat the sugar with the nea fytini (vegetable cooking fat) in the mixer until they turn pale. We add the baking ammonia. We continue beating for a little while. We add the vanilla and keep beating until well combined. We continue adding the milk and eggs alternately, little by little. Now, we add the flour while continuing to beat with the mixer until it slightly firms up. Then, we continue stirring with a ladle until it is manageable by hand. The dough should have a sticky texture. We shape the cookies in any shape we like. If we want, we shape the cookies into 17 g pieces and leave a two-finger gap between them on the baking tray. We brush them with egg mixed with a little ouzo. We bake them in a moderately preheated oven for about 20-30 minutes. Depending on how much moisture our flour has, our recipe may require more or less flour. That's why we rely on the texture of the dough.
If we want, we can fill them with Merenda.
Using a piping bag, we pipe small Merenda balls onto a baking tray lined with baking paper and freeze them until firm.
We lightly flatten the dough pieces into small circles, place a frozen Merenda ball and fold the dough upwards to form a small sealed ball.
If we want, we can dip them in chocolate or, after brushing them with egg, sprinkle them with colored sprinkles. Do whatever you like.