Melt in your mouth Eid cookies 🍪

by Middle Eats
Melt in your mouth Eid cookies

Eid cookies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re taking a look at Kahk El Eid, a special cookie served during Eid in Egypt. These melt-in-your-mouth cookies are extremely soft and we’ll be filling them with Turkish Delight and honey nuts.

Last year’s Kahk video recipe

  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies
  • Melt in your mouth Eid cookies

Follow along with the 📝 recipes below👇🏾👇🏾

Melt in your mouth Eid cookies
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Eid cookies

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

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 (NOT baking soda, I misspoke)
  • 1/8 Tsp Salt
  • 1/2 Tsp Vanilla Powder

Malban (makes 60 pieces)

  • 400g (14 oz) Sugar
  • 500ml (17 fl oz) Water
  • 80g (2.8 oz) Corn Starch
  • 1-2 Tbsp Clarified Butter
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 Tsp Cream of Tartar
  • 1/4 Tsp Salt

Agameya (Makes 48 pieces)

  • 180g (6.3 oz) Honey
  • 120g (4.2 oz) Pistachios
  • 40g (1.4 oz) Clarified Butter
  • 20g (0.7 oz) AP Flour

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 favorite dessert seasonings)

  • Extra powdered sugar for dusting

Instructions

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 it into a ball, then press it and check for cracks. Continue kneading for 30s increments until no cracks form

To make the Agameya:

  1. Over medium-high heat, add the clarified butter to a pot. Melt it then add the flour
  2. Cook for 2-3 minutes while stirring
  3. Add the honey and bring to a boil, then mix in the chopped pistachios

To make the Malban (Turkish delight):

If using store-bought Turkish delight, knead the clarified butter into it until soft

  1. Make a sugar syrup, using the sugar, 1/2 Tbsp lemon juice, and 200ml of water. Bring to the softball stage (112c/234f)
  2. Add your flavoring such as vanilla
  3. Whisk together the remaining water, cornstarch, lemon, and cream of tartar in another pot
  4. Place on the stove and cook until it resembles glue
  5. Pour and whisk in the sugar syrup until well combined
  6. Cook this for 45 minutes stirring occasionally
  7. Line an oven tray with greaseproof paper, and brush some oil on the paper
  8. Pour the cooked malban on the paper, allow to cool for a few hours until set
  9. Slice into cubes

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 greaseproof 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 a 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 airtight container
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
1:19 Making the malban filling
4:51 How to make Agameya
6:24 Making the cookie dough
8:55 Shaping and cooking the biscuits
12:38 Taste Test & Outro

Recipe video


Enjoy

Let us know what you think of today’s Eid cookies tips, tricks, and hacks!

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