7 Tips for Making Kahk at Home

Kahk, aka Eid cookies, are among the few desserts we consume during our celebrations of Eid-al-Fitr.

Here's everything you need to know to make the perfect Kahk at home.

Tip 1:

The most important reason for the softness of the cookie is the amount of liquid added.

The amount of ghee should be half the amount of flour, and the amount of water for dough should be 200 milligrams per kilo of flour.

Note: a large amount of water results in dry cookies.

Tip 2:

Many wonder about kneading with water or milk. It is preferable to knead with water to get a soft dough.

If you want a soft but more cohesive body then use milk. It is better to mix warm water with milk.

Tip 3:

Make sure to use pastry flour which is available at baking supplies stores. It will make a huge difference in the final result.

Tip 4:

Sweet shops rely on baking powder to knead the cakes. One bag per kilo and maybe 10 grams of yeast if you want to get a hollow cookie.

Tip 5:

There is an important step to get the perfect dough texture.

The flour should be added after the ghee and before adding the water.

This step ensures the ghee is combined well with the flour, resulting in the softness of the cookie.

Tip 6:

After kneading, leave it to rest for half an hour, and then leave it from 10 minutes to half an hour once the dough is shaped.

Tip 7:

Baking is an important step in making the cookie.

The heat should be reduced when making plain cookies as they should be baked from the inside and outside well. It should be set at 160 degrees.

Bake the filled cookie for 20 to 25 minutes at a temperature of 180.

Happy Eid