Traditional Lambriatika Koulourakia (Greek Easter Cookies)

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Traditional Lambriatika Koulourakia (also called Paschalina Koulourakia), are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.

Baking ammonia, or ammonium bicarbonate, was used before the advent of baking soda and baking powder. 

It is a chemical leavening agent originally made from the horns of deer.  The chemical formula is NH₄HCO₃. 

When heated, baking ammonia breaks down into ammonia (NH₃), water and carbon dioxide. 

The carbon dioxide makes cakes and cookies rise, the same way that carbon dioxide given off by other chemical leaveners does.

Do not confuse baking ammonia with regular, household ammonia used as a cleaner, which is poisonous.

I used to make the traditional recipe for many years but each year I tweaked it a bit and ended up with this recipe. Some times I add orange or lemon zest and some orange juice with more flour.

As we usually left for Sparta each year, I have never posted the new changes to the recipe before, so I am posting both and you can decide, which one you like best.

They are formed into different shapes.  One shape is to make long cords (about 15 – 20 cm), fold the cord in the middle and twist it twice.  

Another is to twist the two ends into opposite spirals shaping it into a capital S or just create various circles.

We can also add some almond shivers on top if we like.

If you prefer to make the cookies with butter instead of olive oil, see my other recipe which is a twist I made much later on.

You can also watch the video I made for that recipe.

Kopiaste and Kali Orexi!

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