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Butter Spirals

Butter Spiral Cookies
We spent the weekend creating this new recipe inspired by Koulourakia, a popular Greek Easter cookie. We took this classic idea and put our own twist on it to create Butter Spirals. These cookies are best enjoyed dipped into a hot beverage. At Camscookery, we love experimenting and finding new recipes, so why not give this version a try and compare it to the original? Let us know what you think!

Ingredients

Cookie Dough:

  • 175 g Butter, Room Temperature, Cubed
  • 113 g Raw Sugar
  • 6 g Baking Powder
  • 70 ml Milk
  • 2 Medium Eggs
  • 1 tsp Vanilla Extract
  • 500 g Flour
  • 1 tsp Salt

Egg Wash:

  • 1 Egg Yolk
  • 1/2 tbsp Water

Honey Butter Baste:

  • 100 g Butter, Melted
  • 40 g Honey
  • 1 tbsp Lemon Juice
  • Pinch of Salt

Instructions

  1. Cream the butter and sugar together for 7 – 10 minutes until creamy.
  2. Add the eggs one at a time, scraping the sides of the bowl before each addition.
  3. Mix the vanilla and milk together. Slowly pour into the mixer while mixing on low speed, scraping the sides as necessary.
  4. Sift the flour, baking powder, and salt together 3 times. Gradually add to the mixture until a soft, shaggy dough forms.
  5. Cover the dough and rest for 30 minutes. Due to the high butter content, rest in the fridge for 25 minutes and then at room temperature for 5 minutes. If you live in a cooler environment, room temperature resting should suffice. Preheat a fan-forced oven to 190°C while the dough rests.
  6. Prepare the egg wash by whisking together the egg yolk and water.
  7. Divide the dough into 27 g pieces. Roll each piece into small cylinders and then shape into spirals. Place on a baking tray lined with parchment paper, baste with the egg wash, and bake for 20 minutes. Cooking times may vary depending on your oven.
  8. While baking, prepare the honey butter baste by combining all ingredients in a saucepan and melting together. Once cookies are baked, baste with the melted honey mixture and let cool completely on a cooling rack for the best texture.

Notes

  1. Shaping Tips: If the dough is drying out, dip your fingers in water to keep the dough moist while shaping. You can also cover the divided dough with a damp tea towel to prevent drying. This is especially helpful in hot environments.
  2. Flavors: Experiment with flavors by infusing the honey baste with cardamom or sprinkling crushed pistachios on top. Share your flavor creations with our Facebook community!
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