Easter Cookies (Pashalina koeloerakia)
450 g sugar
2 t vanilla essence
450 g self-raising flour
100 g cornflour
½ t salt
Preheat oven to 150 °C. Cover the baking sheets with parchment paper.
Using an electric mixer, whisk the eggs, gradually adding the sugar and vanilla. Continue whisking for about 10 minutes until the mixture is thick and light.
Gently fold the flour, salt and cornflour into the egg mixture until the flour is fully incorporated. Shape cookies and place them some distance apart on the baking sheets. In Greece, these Easter cookies have a hole in the middle.
Bake about 15-20 minutes until done but not browned. Allow to cool before storing in tins.
The traditional Greek recipe for these Easter cookies uses ammonium carbonate as raising agent.