Ingredients
5 cups flour, sifted
1 teaspoon salt
3/4 cup sugar
6 ounces butter, melted
3 ounces milk, lukewarm
1/2 teaspoon level baking ammonia
2 eggs, lightly beaten
1 tablespoon vanilla extract
1 beaten egg white
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
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Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too. Knead the ingredients together well until you have a soft, pliable dough. Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece. Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white. Bake at 375F (180C) for 20 minutes. Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.