Caak Yemeni Biscuits Recipes

CA'AK -- YEMENI BISCUITS

Ca'ak -- Yemeni Biscuits image

Make and share this Ca'ak -- Yemeni Biscuits recipe from Food.com.

Provided by Molly53

Categories Yeast Breads

Time 1h40m

Yield 8 dozen, 96 serving(s)

Number Of Ingredients 10

Ingredients

1 (1/4 ounce) packet yeast
1 1/4 cups water, warm (110F)
1 teaspoon sugar
2 cups semolina
12 ounces butter
1 1/2 teaspoons baking powder
1 tablespoon mahleb (powdered)
1 tablespoon anise
1 tablespoon fennel seed
1/2 tablespoon black caraway seed (kalonji)

Steps:

Mix yeast, warm water, and sugar; set the mixture aside.
Put the remaining ingredients into a large bowl and mix.
Add the yeast mixture and mix well.
Cover the bowl with a cloth and keep in a warm place for 1 hour.
Preheat the over to 350°F
Roll the dough into balls 1¼ inches in diameter.
Start with 15 pieces and leave the rest of the dough covered to prevent drying.
Roll the ball into a finger shape four inches long.
Bring the ends together so they overlap and pinch them together so you end up with a ring shape.
Places them 1/2 inch apart on a cookie sheet.
Bake for 40 minutes until they are golden brown.
When the cookies are done turn off the oven and leave the cookies in it for an hour to become really crispy.

Nutrition Facts : Calories 38.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 31.2, Carbohydrate 2.7, Fiber 0.2, Sugar 0.1, Protein 0.5

HANUKKAH BISCUITS

Hanukkah biscuits image

Good Food reader Danielle Brown shares her grandmother's recipe for savoury Kaak biscuits, traditionally eaten during the Jewish holiday of Hanukkah

Provided by Good Food team

Categories Snack, Treat

Time 55m

Yield Makes 12

Number Of Ingredients 5

Ingredients

450g strong white flour
1 tsp caraway seed
7g sachet fast-action yeast
100g oil-based margarine , melted
1 egg , beaten

Steps:

Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.

Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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