Greek Easter – this year celebrated on Sunday, May 2 – involves a great deal of baking, from breads to cookies and sweet treats. Many of these traditional recipes are rich with symbolic meaning, usually referencing the regeneration of the earth, the blooming of spring, as well as the honoring of the dead. Some of the themes are clearly rooted in ancient Greek traditions and practices that Christianity later adopted and incorporated into their own celebrations.

Makes 45-50 cookies

750 gr all-purpose flour

3 large eggs at room temperature

150 gr butter at room temperature

150 gr fine raw cane sugar

190 ml fresh milk

2 vanilla pods

1 tsp lemon zest

2 tbsp lemon juice 

½ tsp baking soda

2 tsp (scant) baking ammonia (you may substitute with 1 tsp baking powder and 1 tsp baking soda)

To coat the cookies

2 tablespoons milk

1 egg

Step One

Pour the milk into a large saucepan with a thick base to prevent the milk from sticking and burning. Slit open the vanilla pod, remove the seeds inside, and add them to the milk along with the pod (for extra flavor) and place on low heat. Allow it to start simmering and as soon as it does remove it from the heat and let it cool down a bit.

Step Two

Separate the eggs. In a large bowl using a stand mixer or handheld mixer, beat the egg yolks with the butter at medium speed until combined and smooth. Gradually add in the sugar as you continue to mix at medium speed until you get a pale, fluffy mix.

Step Three

Strain the milk into a medium bowl and add in the baking ammonia and soda (it will make it rise and froth so its best you do this while holding the bowl above the butter and sugar mix). Pour it in to the butter and sugar mix, gently stir and add in the lemon zest and juice as well. Now gradually start adding in the flour, little by little as you mix at low speed. Keep adding until incorporated and the dough is rather soft and not sticky.

Step Four

Line parchment paper on baking trays and preheat the oven to 180 degrees C. In a small bowl beat the egg and milk. Shape the cookies (as in photos) or simply braid them, and arrange them on the baking trays with enough space in between, as they will rise significantly. Brush them with the egg and milk wash.

Bake for about 15-20 minutes until light golden. Remove from the oven and allow them to cool down completely and harden (they at first will be soft inside).