Saturday, 22 December 2012


These little treats are just like potato chips, in that you can't eat just one.  You have to go back and get another and another. It's just a guilty pleasure. They are salty, cheesy, buttery, they melt in your mouth, and they are irresistible! The dough is a little crunchy on the outside and a lot flaky on the inside!!! 

If you are familiar with koulourakia, you know that they are a sweet buttery Greek cookie. Here is a different version: these babies are not sweet ... they are savoury, or as Greeks call them, they are "salty koulourakia." They are also referred to as "bâton salé," which in French means "salty sticks." I don't know why they have two names but they can be found in patisserie shops all over Greece, and they are a very popular snack.

Bâton Salé or Salty Koulourakia  ... Presenting this wonderful, addictive, savoury cookie!!!

This recipe was given to me by my aunt Sophia, who told me that she got it from the owner of a patisserie shop. It's supposed to be a top-secret recipe. I don't know what methods my aunt employed to get it, and I don't want to find out, either. Suffice it to say that it's a great recipe!  

Salty koulourakia go well with drinks, especially with beer. If you want to drink that Heineken so you can forget the one you love who doesn' love you back ... go ahead, drink the beer, you're probably not in the mood for a snack. On the other hand, if a party is happening, make salty koulourakia, I recommend them! 

Mix by hand, no need to use electric appliances. This recipe is incredibly easy and quick to make. To prepare it only requires one bowl, a whisk, a measuring spoon, and a measuring cup! The full recipe will yield 70 pieces but it can be cut in half. 


1 cup (2 sticks) butter
1 cup good vegetable oil
1 cup milk
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 teaspoons baking powder
1/2 cup ground Pecorino Romano
2 tablespoons feta cheese, finely crumbled
about 4 cups of flour
1 egg beaten with a tablespoon of milk, a few dashes of poppy seeds and a tablespoon of Pecorino Romano cheese: this will be used as egg wash
Additional toppings: sprinkle slivered almonds or sesame seeds on top of the egg wash


Melt the butter, let it cool and then whisk it with the oil until well blended.  Add the eggs and continue whisking.
Add the milk, the salt, pepper, and the cheeses, and continue beating.

Sift the flour with the baking powder.  Add it gradually to the butter mixture, mixing between each addition. 

Turn the dough onto a board and knead, adding more flour if necessary, not so much that the dough gets tough. The dough should be soft and pliable.

Cut the dough into pieces of about 1 inch in diameter.
Shape into rods or circles.
Place on parchment-lined baking sheets, and brush with the egg wash.

Use some toppings if desired.
Bake in a preheated 350º F/180º C oven until golden in colour (about 25 to
30 minutes). 

give them different shapes ...

top them with almonds, have them with tea ... OR with beer ...