Don’t forget to go through the baking tips first, CHECK IT NOW!
Kaak has a special place in the hearts of every North African and Middle Eastern family. It is the combined experience of decadence and celebration. The smell of Ghee fills the air with happiness; memories of Eid or weddings or a new birth. Ridiculously fulfilling every single time. This is my mother’s recipe, tried and tested over the years, and has family pouring into our house at all times seeking a bite – or let me say bites!
Prep time: 20 mins – Cook Time: 10 mins – Total time: 30 mins
Ingredients:
- 1 cup ghee
- ½ cup yoghurt
- Pinch of salt
- 1 teaspoon baking powder
- 2 ½ cups flour
- ½ cup corn flour
- ¼ – ½ teaspoon cardamom or Rooh al Kaak (a mix of spices if you have it)
- 1 cup powdered sugar
Equipment:
| Measuring cups and spoons |
| 1 large bowl |
| Dinner plate |
| Baking sheet, lined with parchment paper or buttered and floured |
| Small heatproof pan |
How to…..
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius
Mix the flour, baking powder, salt, cardamom or Rooh al Kaak and corn flour. Heat the ghee (not too hot) and add it to the flour. Mix it well and then add the yoghurt and keep mixing by hand.
Flatten out the dough onto a floured surface until about ¼ inch/0.6 cm thick. Cut with star shaped cookie cutter and place on the baking tray. You can use any cookie cutter shape-round, heart-shaped…whatever you like! . Bake for about 10 minutes or until they start to turn slightly golden. Remove from the oven and let them cool completely.
Put the powdered sugar on the plate and roll the cookies in it. They are best left without the powdered sugar until you are ready to serve them. Store in an airtight container at room temperature.