INGREDIENTS​

• 250 grams butter (unsalted) (melted)
• 4 eggs
• 1 orange (zest)
• ¼ cup orange juice
• 1 tablespoon vanilla essence
• 1 cup sugar
• 4.5 cup self raising flour ( I use lighthouse brand)
• ½ tablespoon baking powder
• 1 egg (for brushing

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INSTRUCTIONS
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• To a bowl add:Melted butter (unsalted) ,Whole eggs , Orange Zest, Orange Juice, Vanilla essence and Sugar
• Mix everything together well (preferably in a mixer)
• Now add the baking powder
• Slowly sift the flour into the liquid mixture, mixing between until your dough is formed.
• The dough should be soft, moist and not stick to your hands. If its to sticky, slowly add more flour until the desired consistency is reached.
• Knead the dough for a few minutes then wrap it up in gladwrap and leave for 15 minutes
• Now start to divide the dough into 30 gram balls . (Use a scale to ensure even sizes)
• Now roll out a ball and start to shape your cookie. I just do the twist shape, but you can get as creative as you like during this step.

• Place them on a baking tray lined with baking paper.
• Whisk up your last egg, and using a brush gently coat the top of your cookies.
• Place into the oven at 180 degrees Celsius or 160C fan-forced Cook till golden brown, which should be roughly 20 minutes.
• Place them on a cooling rack to cool down.
• Store in an airtight container. Will last for around 5 days but in my house they are demolished with in 2

• Experiment with shapes: Have fun with it! Get creative with shaping the cookies. Traditionally, Greek butter cookies can be formed into braids, twists, rings, or spirals.
• Don't overbake: Watch the cookies closely while they bake to prevent overbaking. These Greek easter biscuits should be lightly golden on the bottom and edges, with a slightly soft texture in the centre. Remove them from the oven as soon as they're done to avoid drying them out.