Greek easter biscuits

Greek easter biscuits



  • 1kg flour
  • 4 eggs, room temperature
  • 350g sugar
  • 350g butter, room temperature
  • 60ml orange juice
  • 30g baking powder
  • 1 orange rind, grated

Egg wash

  • 1 egg beaten with 1 tablespoon water and a few drops of vanilla essence


Preheat oven to 180C.

In a mixer, beat the butter and sugar until very creamy.

Add the eggs one at a time and continue beating for 4 minutes. Add the orange rind, orange juice and mix until well combined.

In a separate bowl, sift the flour and the baking powder together. Add the butter mixture and gently combine. This will create a very soft dough.

Take small balls of dough (approx. 1 tbsp) and roll into long ‘snakes’ then shape into biscuits. Place on a baking tray and brush with eggwash before placing them in the oven for 30 minutes or golden brown.


  • Be careful not to overwork the dough as this will make the mixture greasy and denser than it should be.
  • This recipe makes an ENORMOUS number of biscuits – but they keep really well in an airtight container and you’ll be surprised how many your family can put away!
  • I followed the traditional biscuit shpaes (see photo) but you really could shape the dough any way you want. There is also a knotted shape but, try as I might, I couldn’t make it without the dough falling apart. You may have more luck though…
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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