Eid Cookies

Rania El-HassanChef

Ingredients

• Flour
  1 kilogram
• Vegetable Oil
  0.5 cup
• Ghee
  1.5 cup
• Sugar
  1 cup
• Warm Water
  1 cup
• Fennel and Anise
  2 tablespoon
• Ground Mahleb
  1 tablespoon
• Baking Powder
  1 teaspoon
• Salt
  1 teaspoon

Steps

1. 1

   Toast the fennel and anise slightly over the fire, then grind.

   5 min
2. 2

   Mix all the dry ingredients together except for the sugar.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Make a hole in the center of the mixture and add the sugar, oil, one cup of ghee, and water, then knead the ingredients well together. After kneading, knead with the remaining half cup of ghee.

   Required Tools:

   Mixing Bowl

   5 min
4. 4

   Roll out the dough with a rolling pin to a thickness of half a centimeter, cut with a cutter, then place on a baking sheet and put in a hot oven until they bloom for about a quarter of an hour from the bottom and top.

   Required Tools:

   🍳

   Rolling Pin

   Baking Sheet

   15 min
5. 5

   Let the Eid cookies cool, then arrange them in boxes.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Flourper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Baking Powderper 100g

Energy100 kcal

Carbohydrate25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags