A few years ago as I was doing my pre Greek Easter grocery shopping, I walked down the candy aisle and noticed how much Easter candy had gone on sale. This isn’t anything new, as Western and Orthodox Easter can fall anywhere from a week to four weeks after Eastern churches, making it the best time to buy candy.
Koulourakia (Greek Easter/butter cookies) were on my to do list that week and I wanted to create a fun twist, and Cadbury eggs caught my eye and figured mixing in the colorful candy into standard koulourakia dough would be fascinating. Little did I know how much of a hit these little treats would become. Family loved them, friends wanted more, and when I shared the results on my Instagram page, many people felt inspired to do the same.
You can use my recipe below, or use your own favorite koulourakia recipe, and simply mix in some finely crushed Cadbury eggs. Then, after forming your koulourakia, place some whole or halved Cadbury eggs on top for decoration and bake. Capitalize on those candy sales and have fun with your koulourakia.
- 1 ½ cups unsalted butter
- 10 oz mini Cadbury eggs
- 1 cup sugar
- 2 eggs, left at room temperature
- 2 teaspoons vanilla
- ½ cup heavy whipping cream
- 5 to 5 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Prior to baking, leave butter out at room temperature to soften. Important note: DO NOT microwave butter to soften the butter.
- Finely crush half of the Cadbury eggs, reserve the rest and set aside.
- In a mixer, cream the butter until it softens. Add sugar and beat together until light and fluffy.
- Add eggs and vanilla. Mix well and add the heavy whipping cream.
- Sift dry ingredients (flour, salt, baking powder) and add slowly to mixing bowl, continually mixing. Make sure the ingredients are combined well and dough is soft. Mix in the crushed Cadbury eggs.
- Cover and refrigerate for at least 30 minutes.
- When ready, place the dough on a clean surface for shaping. Take a little piece of dough (about the size of a walnut) and roll into a thin rope-like cord (about 6-7” long and ⅓”wide). Fold the rope in half and twist to form a braided cookie. Repeat this process with the remaining dough, ensuring that the koulourakia are the same size. You can also roll these into other shapes like circles or serpents.
- Line a baking sheet with parchment paper and place koulourakia on the sheet, leaving space in between each as they will slightly expand.
- Place whole or halved Cadbury eggs on top of koulourakia for decoration.
- Bake at 350 degrees for 17-20 minutes, or until golden brown.
- Let the koulourakia cool and serve, or store in an airtight container for up to three weeks.