Eid Cookies

فاطمه الوحيشيCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Mix all the dry ingredients together except for the sugar.

   Matériel requis:

   Bol de mélange

   5 minutes
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 minutes
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.

   Matériel requis:

   🍳

   Rolling Pin

   🍳

   Cutter

   Plateau

   Four

   15 minutes
5. 5

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

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques