Greek coffee biscuits… No, they don’t have coffee in them, but rather we serve them with Greek coffee, and there is nothing more sacred than Greek coffee. Many friendships have started with a good cup of Greek coffee.
I fondly remember as a child going with my mother to Georgia’s house (my sister’s godmother and a second mother to my siblings and myself <3) for morning or afternoon coffee. In our small Cretan village, coffee at friends’ houses was and still is the big social event of the day!
Greek coffee is always served with a glass of ice cold water and a sweet biscuit or loukoumi. In Georgia’s house, the coffee cookie which she always served was a crunchy olive oil and orange biscuit. I now laugh thinking about how greedy we were and how fast those olive oil biscuits would disappear. Georgia was the first person to introduce us to the Greek coffee. She would boil fresh sheep milk and then add a few drops of Greek coffee. She would, then, give us a deep bowl full of orange flavored biscuits to dunk them in our milk!
The great thing about this biscuit is how well it holds its shape when dunked. It’s the perfect biscuit not only for serving along with Greek coffee, but also for children who love dipping biscuits in their milk. Chocolate covered cookies that are widely sold in supermarkets might be our children’s first choice, but they come with a very sketchy list of ingredients. These olive oil biscuits are so much healthier that you can actually name the ingredients and probably have everything at hand. Give them a try! Your house will smell like cookies and your kids will want to help you make them. It’s a win-win!
My mum, after 27 years, still goes to Georgia’s house every day. When I go to Crete, she is the first person I visit and the last person I say goodbye.
The loss of her 20-year-old son Christos is the reason my parents met 30 years ago. She lost a son then and gained 4 more children. In loving memory of Christos, we give you a simple recipe filled with love, memories and a lot of laughter.
We hope you build lasting memories with the people you love. It’s those little moments that really count. Make them last!
Greek coffee is really easy to make! Here are some tips that guarantee your success!
Greek Coffee Recipe – For 1 espresso size cup (in Greek we call it “flitzani”)
- 45gr of lukewarm water
- 2tsp Greek coffee
- 1tsp sugar (optional)
Greek coffee traditionally is prepared only in a “briki”. A tall and narrow pan that holds about 2 espresso cups. This step is very important, as it’s the only way to achieve the thick foam on top (in Greek, this is called “kaimaki”, and the richer the kaimaki the better the coffee).
Everybody has their own way of achieving the best kaimaki.
Start by placing the water in your briki. Add the coffee and sugar. Stir until coffee and sugar are combined.
Place your briki on medium-low fire and don’t stir again.
Watch carefully and very soon a ring of bubbles will appear.
At that point, quickly remove the briki from the fire and give it a bang on the counter.
Return to the fire and wait until a second ring of bubbles appears (this will happen very fast!).
As soon as you see the coffee rising, remove and serve!
When you are serving the Greek coffee, the briki must not touch your cup.
Bear in mind that the coffee grounds settle on the bottom of your cup and you can’t virtually drink them.
Summer tip: Burning raw Greek coffee is a natural way to get rid of flies and mosquitoes!
You can, also, place a small cup of raw Greek coffee in your fridge and it will absorb any unpleasant smells!
- 350ml. extra virgin olive oil
- 220gr. sugar
- 140ml. cold water
- 140ml. orange juice
- 2tsp. baking powder
- ¼ tsp. baking soda, dissolved into the orange juice
- ½ tsp. vanilla essence
- ½ tsp. orange essence
- 1 orange, zest only
- 670-680gr. all-purpose white flour
- A pinch of salt
Preheat oven to 180 degrees Celsius/Fan mode.
Cover two baking trays with parchment paper.
In a big bowl add the flour, baking powder and salt.
In another bowl add the orange juice and the baking soda. Stir well.
Add the olive oil, water, sugar, orange zest, orange and vanilla essence.
Stir until all the ingredients are combined.
Add slowly the flour mixture into the wet ingredients, stirring with a fork.
You should end up with a soft and oily dough that can be easily rolled out.
Divide the dough into 7-8 pieces.
Using your hands, form each piece into a long and thin roll, approximately 36-38cm.
Place four rolls into each baking tray.
Use a knife or a spatula and cut your rolls every 2cm., but DON’T separate them.
At this point you are just giving shape to your biscuits.
Transfer the baking trays into the oven and bake for 10 minutes or until golden brown.
Remove the baking trays from the oven and separate the biscuits by cutting on the lines that you previously made.
Lower the heat to 150 degrees Celsius.
Lay down the olive oil biscuits on their side.
Transfer the baking trays again into the oven and bake for approximately 20 minutes.
This ensures that all excess moisture is removed from the biscuit in order to remain crunchy.
Remove the baking trays from the oven and let the biscuits to cool.
Keep them in an airtight container.