Ladokouloura: Greek Olive Oil Biscuits with Orange

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Ladokouloura are Greek olive oil biscuits shaped into twisted ropes or rings, flavored with orange juice and cinnamon instead of butter. The name comes from ‘ladi’ (oil) and ‘koulouri’ (ring cookie), and they’ve been made in Greek homes for generations as an everyday treat, not a holiday one.

The texture is soft and a little cakey, more like a slice of olive oil cake than a crisp shortbread. Olive oil keeps them tender for days, and the orange zest keeps the flavor from tasting greasy or heavy.

I make a double batch because they disappear fast with coffee. The dough comes together in one bowl with a whisk, no mixer needed, and you shape each cookie by hand into a small twist.

This version uses fresh orange juice and zest, a pinch of cinnamon and cloves, and a light coating of sesame seeds for crunch. Skip the sesame if you don’t have it, they still turn out fine.

Why You’ll Love This Recipe

• No butter or mixer needed, just a bowl and a whisk
• Stays soft for close to a week at room temperature
• Not overly sweet, good for dunking in coffee or tea
• Freezer-friendly dough so you can bake a few at a time

Ingredient Notes

• olive oil: Use a mild extra virgin olive oil. A strong, peppery one can taste bitter once baked into the dough.
• orange: Use fresh juice and zest, not bottled juice. Most of the flavor in these cookies comes from the zest.
• flour: Spoon the flour into the measuring cup and level it off. Packed flour makes the dough dry and the cookies tough.
• baking powder and baking soda: Using both gives a gentle lift without a strong soda taste. Don’t swap one for double the other.
• ground cloves: Cloves are strong, so measure carefully. A little too much and they’ll taste medicinal instead of warm.
• sesame seeds: Optional coating for crunch and a nutty finish. Leave them off if you don’t have any on hand.

Ladokouloura: Greek Olive Oil Biscuits with Orange

Soft, orange-scented Greek olive oil biscuits shaped into twists, no mixer needed and no butter.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 12 servings

Course: Snack

Cuisine: Mediterranean

Calories: 330

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 180 ml olive oil mild extra virgin
• 150 g granulated sugar
• 100 ml fresh orange juice about 1 large orange
• 1 tbsp orange zest
• 2 tbsp brandy or ouzo optional

Dry Ingredients

• 500 g all-purpose flour spooned and leveled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves

Coating

• 3 tbsp sesame seeds optional, for coating

Method

 

Make the Dough

1. Heat the oven to 180 C / 350 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
2. In a large mixing bowl, whisk the olive oil and sugar together for 1 to 2 minutes, until the mixture looks pale and slightly thick.
3. Whisk in the orange juice, orange zest, and brandy or ouzo if using, until fully combined.
4. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and cloves.
5. Add the dry ingredients to the wet mixture in two batches, stirring with a wooden spoon until a soft dough forms. It should hold together but not stick to your hands. If it feels sticky, work in flour 1 tbsp at a time.

Shape and Bake

1. Scoop out pieces of dough, about 35 g or a heaping tablespoon each. Roll each into a rope about 15 cm / 6 inch long, fold in half, and twist twice, pinching the ends to seal.
2. Press one side of each twist into the sesame seeds. Place seed-side up on the prepared sheet pan, spacing them 2.5 cm / 1 inch apart. Bake in batches if they don't all fit.
3. Bake one sheet at a time for 16 to 18 minutes, until the bottoms are golden brown and the tops feel firm and lightly golden.
4. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. They firm up more as they sit.

Notes

• Spoon flour into the measuring cup, don't scoop, or the dough turns dry.
• Zest the orange before juicing it for easier prep.
• Bake one sheet pan at a time for even browning.
• Cookies firm up as they cool, don't judge doneness straight from the oven.

Tips for Success

• Roll each dough rope to the same thickness so all the cookies bake evenly.
• Space the cookies 2.5 cm / 1 inch apart on the pan so hot air moves around them.
• Check the bottoms at 16 minutes, olive oil dough browns underneath before the top looks done.
• Let the cookies sit on the pan for 5 minutes before moving them, they’re fragile while hot.
• Zest the orange before you juice it, it’s much harder to zest a juiced orange.

Variations

• Swap the orange zest and juice for lemon if you want a sharper, less sweet flavor.
• Shape the dough into simple rings instead of twists if twisting feels fussy.
• Add 1 tbsp ouzo or brandy to the wet ingredients for a more old-fashioned flavor.

Storage and Reheating

Store cooled ladokouloura in an airtight container at room temperature for 6 to 7 days. They actually taste better after a day or two, once the orange and spice settle into the dough.

Freeze the baked cookies in a zip-top bag for up to 2 months. Let them thaw at room temperature for about 1 hour before serving, there’s no need to warm them in the oven.

You can also freeze the raw shaped twists on a tray until solid, then move them to a bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

Serving Suggestions

Ladokouloura are made for dunking. I serve them with Greek coffee or strong black tea, since the not-too-sweet dough holds up well against a bitter cup.

Set them out on a plate with fresh orange slices for breakfast or an afternoon snack. They’re also good next to a bowl of yogurt with honey.

FAQ

Why are my ladokouloura hard instead of soft?

Hard ladokouloura usually means too much flour got worked into the dough, or they baked a bit too long. Measure flour by spooning it into the cup rather than scooping, and pull the cookies out once the bottoms turn golden brown, even if the tops still look pale. They firm up more as they cool.

Can I use vegetable oil instead of olive oil in this biscuit?

You can, but the flavor changes. Olive oil gives ladokouloura their slightly fruity, savory edge, and a neutral oil like sunflower makes them taste more like a plain cookie. If you do swap, use the same amount, 180 ml.

How long do Greek olive oil biscuits stay fresh, and can I freeze the dough?

They stay soft for 6 to 7 days in an airtight container at room temperature. You can also freeze the raw shaped twists on a tray, bag them once frozen, and bake straight from frozen with 2 to 3 extra minutes added to the time.

What goes well with ladokouloura?

Greek coffee or strong black tea is the classic match, since the not-too-sweet dough holds up against a bitter cup. They’re also good next to fresh orange slices or a bowl of yogurt with honey for breakfast.

Are ladokouloura dairy free?

Yes, this recipe uses olive oil instead of butter, so it’s dairy free as written. If you need a strict dairy-free product, double check your flour and baking powder brands, since some are processed in shared facilities.

What’s the difference between ladokouloura and koulourakia?

Ladokouloura are made with olive oil and usually flavored with orange, which gives a softer, cakey texture. Koulourakia are typically made with butter and eggs, giving a crisper, richer cookie. Both get shaped into twists or rings, but the oil versus butter base changes the texture a lot.

If you enjoyed this, try

• our Silky Greek Skordalia Garlic Potato Dip with Olive Oil
• Fragrant Lemon Rosemary Olive Oil Cake with a Glaze
• Lemon Olive Oil Shortbread with Crisp Sugared Edges recipe
• the Rustic Fig and Walnut Olive Oil Cake with Honey Glaze