Kaak el-Eid Cookie Recipe with Middle Eats | Fortnum & Mason скачать в хорошем качестве

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

Full Kaak el-Eid Cookie recipe information below Kahk dough (94 20g pieces): 1kg (35 oz) AP flour 600g (21 oz) Clarified Butter 180g (6.3 oz) Whole Milk 70g (2.5 oz) Powdered Sugar 30g (1 oz) Toasted Sesame 1 1/2 tbsp Kahk Seasoning 2 Tsp Baking Powder 1/8 Tsp Salt 1 Tsp Vanilla Extract Kahk Seasoning: 1 Tbsp Mahlab Powder 1/2 Tsp ground Cardamom 1/2 Tsp ground Clove 1/2 Tsp ground Cinnamon 1/2 Tsp ground Nutmeg 1/2 Tsp ground Chinese Tailed Pepper (if you are missing anything, just leave it out, feel free to make substitutions with your favourite dessert seasonings) Extra powdered sugar for dusting Directions: To make the dough: 1 - Add your dry ingredients to your stand mixer, and mix briefly to combine 2 - Add the clarified butter (room temp or slightly liquid) and mix on low speed to combine 3 - Once it turns slightly fluffy, turn the speed up to high and knead for 2-3 minutes 4 - Mix in the milk, then knead for 2 minutes more 5 - Take a piece of dough and form into a ball, then press it and check for cracks. Continue kneading for 30 second increments until no cracks form To prepare the kahk: 1 - Portion your stuffings into small pieces (or balls) 2 - Weigh out 20g cookies then roll them into smooth balls 3 - Take a ball of dough and make an indentation, then place a piece of stuffing in the center 4 - Cover the stuffing with the rest of the dough ball, then roll out into a smooth ball 5 - Place on an oven tray lined with grease proof paper 6 - You can decorate these by imprinting them with any kitchen equipment 7 - Place the completed tray in the fridge to cool for 15-30 minutes 8 - Place the tray in an oven preheated to 160 c or 320 f (with fan) to bake for 18 minutes (16 minutes for stuffed ones) 9 - Remove from the oven and place on a cooling rack 10 - Dust with powdered sugar once cool and keep in an air tight container