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Overhead view of golden ladokouloura twists dusted with sesame seeds, stacked on a wooden board beside orange slices.

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
Cook Time 18 minutes
Total Time 38 minutes
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.