Eid Cookies

فاطمه الوحيشيChef

Ingredients

• 1 kilogram flour
  1 kilogram
• 1/2 cup vegetable oil
  0.5 cup
• 1 1/2 cup ghee
  1.5 cup
• 1 cup sugar
  1 cup
• 1 cup warm water
  1 cup
• 2 tablespoons caraway and anise
  2 tablespoon
• 1 tablespoon ground mahleb
  1 tablespoon
• 1 teaspoon baking powder
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon

Steps

1. 1

   Toast the caraway and anise slightly over the heat, then grind.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Mix all the dry ingredients together except for the sugar.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

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

   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 in a tray and bake in a hot oven until golden for about fifteen minutes from the top and bottom.

   Required Tools:

   🍳

   Rolling Pin

   🍳

   Cutter

   Tray

   Oven

   15 min
5. 5

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

   5 min

Nutrition Facts

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

Dietary Features & Tags