Traditional crumbly cookies from back home called Kahk. They have a delicate texture that dissolves in the mouth! These are Sudanese and Egyptian shortbread cookies popularly made during the festival of Eid.
AuthorgooeygraciousmeCategoryEast AfricanCombine the flour, baking powder, sugar, cardamom and ghee in a large bowl.
In a cup combine the yeast and milk and stir. Once stirred, add this mixture to the large bowl and mix with your hands until a soft dough forms. Cover the bowl with cling film and set aside for an hour.
Preheat the oven to 160C and line a tray with baking paper. Roll out the dough into small balls and arrange the cookies on the prepared baking tray.
Make a crosshatch pattern using a fork and bake the cookies for 18–20 minutes or until they are golden brown.
Let the cookies cool on a wire rack and then dust the cookies with icing sugar.
Ingredients
Directions
Combine the flour, baking powder, sugar, cardamom and ghee in a large bowl.
In a cup combine the yeast and milk and stir. Once stirred, add this mixture to the large bowl and mix with your hands until a soft dough forms. Cover the bowl with cling film and set aside for an hour.
Preheat the oven to 160C and line a tray with baking paper. Roll out the dough into small balls and arrange the cookies on the prepared baking tray.
Make a crosshatch pattern using a fork and bake the cookies for 18–20 minutes or until they are golden brown.
Let the cookies cool on a wire rack and then dust the cookies with icing sugar.