Eid Cookies
A traditional Eid sweet baked in the form of round discs.
Traditional holiday cookies or biscuit discs made for Eid.
Like festive celebration cookies.
This is a holiday baked sweet, so expect a simple dough and shaped discs.
Ingredients
- half a kilo (3½ cups) Flour
- 2 tablespoons Kleija spice blend
- ½ tablespoon Ground cinnamon
- a pinch Salt
- ½ cup Ghee
- ½ cup Vegetable oil
- 5 g (½ teaspoon) Baking powder
- ½ cup (2 tablespoons) Sugar
- 100 ml (½ cup; water may be used instead) Milk
- for the filling Date paste
- 1 tablespoon Ghee
- 1 tablespoon Cinnamon
- 1 tablespoon Cardamom
- 1 Egg
- a little Milk
- a little Vanilla
- listed as part of the kleija spice blend Anise
- listed as part of the kleija spice blend Fennel
- listed as part of the kleija spice blend Nigella seeds
- listed as part of the kleija spice blend Sesame seeds
- 1 tablespoon per half kilo of flour, according to the instructions Wers
- a pinch Salt
- it is mentioned that water may be used instead Milk
- mentioned as an alternative to milk Water
- a measuring tool mentioned in the transcript Magic cup
Instructions
- In a bowl, mix the flour with the kleija spice blend, cinnamon, salt, baking powder, and sugar.
- Add the ghee and vegetable oil to the bowl, and rub the mixture until the flour absorbs the fat.
- Add the milk to the bowl; water may be used instead of milk.
- Bring the dough together in the bowl until cohesive, without over-kneading.
- Leave the dough in the bowl to rest for 30 minutes.
- Prepare the filling in a bowl by mixing the date paste with the ghee, cinnamon, and cardamom.
- Press the dough into the kleija mold to form round discs.
- Fill the dough with date paste, then cover with another layer of dough as needed.
- Brush the tops of the discs on the baking tray with an egg mixed with a little milk and a little vanilla.
- Bake the discs in the oven at 220 degrees, with heat from above and below, until cooked through and the tops and bottoms take on a suitable color.