I admit it. I have struggled with vegan pastries. Always had trouble replacing eggs with a vegan alternatives. That is why, when I took one bite out of these rusks (after many trials and errors), I was instantly gratified and gave myself a pat on the back.

These “koulouria” (rusks) are airy, tender and delicious with the intense aroma of anise seeds and orange. They are perfect as a snack or breakfast.

Vegan rusks with ouzo

Galatia Pamboridis
Airy, flavourful and absolutely delicious. These rusks are perfect and vegan. They keep very well so you can easily prepare them in advance and store in covered containers. Perfect with coffee or tea or during Greek lent.
Prep Time 45 minutes
Cook Time 30 minutes
Course Breads, desserts, dough, Vegetarian
Cuisine Cypriot
Servings 30 Rusks


  • 120 grams vegan butter or margarine
  • 200 grams olive oil
  • 230 grams of olive oil
  • 1 tsp vanilla extract or 1 sachet of vanilla powder
  • 1 orange, zested
  • 50 grams water
  • 50 grams ouzo
  • 100 grams fresh orange juice
  • 700 grams all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 2 tsp aniseed
  • 2 cups sesame seeds


  • Beat the butter with the olive oil, sugar, vanilla and orange zest. Add the water and ouzo. Mix the baking soda with the orange juice. Once foamy, add it to the mixer bowl with the rest of the ingredients.
  • Mix the flour with the baking powder, salt and aniseed. Add the flour to the mixing bowl and mix just to combine. The dough will be very soft.
  • Preheat the oven to 160° fan. Make about 30 rusks (about 50 grams each) and pass them through sesame seeds. Bake in the preheated oven for 30-35 minutes until golden. The cookies will become crispier as they cool.
Collections afternoon tea, Cypriot food, Easter, Greek Lent, Kids

Write A Comment

Recipe Rating