Kaak el-Eid Cookie Recipe with Middle Eats | Fortnum & Mason

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

orange blossom water

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Add flour, icing sugar, toasted sesame seeds, baking powder, and a pinch of salt to the mixer bowl.

Mix the dry ingredients together.

Add clarified butter to the dry ingredients and mix on low speed for 3-4 minutes until the dough comes together.

Increase the speed to medium and whip for about 3 minutes until the mixture is lighter and fluffy.

Add milk and vanilla extract, starting on low speed to avoid splatter, then increase to medium and whip for about a minute.

Test the dough by squeezing a small bowl in your palm; if it cracks, mix it longer.

Use an ice cream scoop to portion out the cookies, each about 20 grams.

Roll the dough balls and stuff them with Turkish delight, ensuring the dough is not too soft or too firm.

Make marks on the plain cookies with a fork for identification after dusting with powdered sugar.

Bake the cookies for about 16 minutes until they are light golden on the bottom, avoiding browning on top.

Let the cookies cool for 15-20 minutes before dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens