Creamy Egyptian Kahk Cookies with Rosewater Essence
A traditional Middle Eastern delight with a fragrant twist
Delight in the tender crumble of these beloved Egyptian cookies, perfumed with a touch of rosewater and a melt-in-the-mouth buttery texture.
- 1 h 45 min
- 24 cookies
- Intermediate
Ingredients
For the Dough
For the Filling
For the Flavoring
For Dusting
Preparation
Preparing the Dough
Cream butter and sugar
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add liquids
Gradually add the warm milk, rosewater, and vanilla extract, mixing continually.
Incorporate dry ingredients
Slowly incorporate the sifted flour, cardamom, and salt, mixing until a smooth dough forms.
Preparing the Filling
Combine ingredients
Combine the chopped nuts with granulated sugar and rosewater in a small bowl.
Coat nuts
Mix well until the nuts are evenly coated with sugar and rosewater.
Set aside
Set aside to use as filling.
Cooking Process
Shape the cookies
To make the perfect shape, form the dough into small balls, flatten gently, then fill with the nut mixture, sealing the edges securely.
Bake
Preheat your oven to 180°C (350°F). Place the shaped cookies on a baking tray lined with parchment paper. Bake for 18-20 minutes.
Cool and dust
Allow the cookies to cool on a wire rack before dusting with powdered sugar.
Plating & Serving
Creamy Egyptian Kahk Cookies with Rosewater Essence
Creamy Egyptian Kahk Cookies with Rosewater Essence
Plating & Serving
Arrange the cookies on a beautiful serving platter, dusting generously with powdered sugar for an elegant presentation.