Eid Biscuit with Coconut

Zutaten
- 2 kilograms of flour2 kilogram
- 900 grams of sugar900 gram
- 1 kilogram of butter1 kilogram
- 1 kilogram of grated coconut1 kilogram
- 2 packets of mastic2 packet
- 1/2 teaspoon of mahleb0.5 teaspoon
- 1/2 teaspoon of yeast, ammonia0.5 teaspoon
- 2 teaspoons of baking powder2 teaspoon
- A pinch of vanilla0
- 1/2 teaspoon of clove0.5 teaspoon
Zimt0- 1 1/2 cups of orange blossom water1.5 cup
- 1 1/2 cups of rose water1.5 cup
- 1/2 kilogram of sesame, roasted halfway0.5 kilogram
Schritte
- 1
In a large bowl, add all the dough ingredients except for the orange blossom water and rose water, and mix well until you get a crumbly mixture.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Pour the orange blossom water and rose water into a pot on the stove and heat slightly until warm.
5 MinBenötigte Werkzeuge:
Topf - 3
Knead the crumbly mixture with the warm rose water and orange blossom water, and knead well until you get a smooth and soft dough.
5 Min - 4
Let the dough rest for 1/2 hour, then shape it into balls the size of walnuts.
30 Min - 5
Dip each ball in sesame on one side and place it in the designated cake mold, with the sesame-covered side facing down.
5 Min - 6
Arrange the dough ball in the mold to take its shape, then flip the mold over and tap its edge on a hard surface while holding your hand underneath to let the embossed dough fall into your hand, then place it on a baking sheet.
5 MinBenötigte Werkzeuge:
Backblech - 7
Repeat the process for all the dough balls until the quantity is finished, then place the baking sheet in the oven and bake until the cake discs are golden.
30 MinBenötigte Werkzeuge:
Ofen - 8
Remove the baking sheet from the oven and lift the discs from the sheet.
5 Min - 9
Serve the Eid coconut biscuits cold with tea or coffee.
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.
