Kahk (Egyptian Eid Butter Cookies with Powdered Sugar)
Local name: كحك
In short: Crumbly Egyptian butter cookies filled with date paste or walnuts, baked pale and rolled in powdered sugar for Eid and other holidays. It takes about 1 h 22 min in total and makes 18 servings.
- Prep
- 1 h
- Cook
- 22 min
- Resting
- 35 min
- Total
- 1 h 22 min
- Servings
- 18
- Difficulty
- Medium
- Calories
- 305 kcal
Kahk are the cookies of Egyptian holidays, baked in large batches for Eid al-Fitr and by many Coptic families for Christmas and Easter. The dough is rich with ghee and a little semolina, so the cookies crumble the moment you bite them. Each one is filled with date paste or nuts, baked pale, and rolled in a thick cloud of powdered sugar. Whole families often shape them together.
Instructions
- Heat the oven to 160°C (325°F) and line two trays with parchment. Mix the flour, semolina, baking powder, salt and sesame seeds in a large bowl.
- Pour in the warm ghee and rub it into the flour with your fingertips for 2 to 3 minutes, until the mixture holds together when squeezed.
- Add the milk and vanilla and knead gently into a soft, smooth dough without overworking it. Cover and rest for 20 minutes.
- For the date filling, knead the date paste with the cinnamon and ghee until soft. For the walnut filling, mix the walnuts with the sugar and cinnamon, then roll both fillings into small balls of about 1 tsp each.
- Take a piece of dough about the size of a walnut (25 g), flatten it in your palm, put a filling ball in the center and fold the dough over it. Roll into a smooth ball, flatten slightly, and set on the trays 3 cm (1 in) apart.
- Bake for 18 to 22 minutes, until the bottoms are pale golden and the tops are set but still pale. Cool on the trays for 15 minutes, because the cookies are fragile while hot.
- Roll the cooled cookies in plenty of powdered sugar. Store in an airtight container.
Tips
- Do not overwork the dough. The sandy, crumbly texture comes from fat coating the flour, and overworking makes the cookies tough.
- Let the cookies cool completely before coating them, or the sugar melts into a sticky glaze. They keep in a tin for up to 2 weeks.
Questions and answers
What is kahk?
Egyptian butter cookies, traditionally made for Eid al-Fitr and by many Coptic families for Christmas and Easter. They are rich and crumbly and often filled with dates or nuts.
Why did my kahk spread or crack?
Spreading usually means the ghee was too hot or the dough too soft, so chill the shaped cookies for 20 minutes. Cracking means the dough is too dry, so add a spoonful more milk.
Can I use butter instead of ghee?
Yes. Use unsalted butter, melted and cooled. Ghee gives the traditional flavor and a sandier crumb.
How long does it take to make Kahk (Egyptian Eid Butter Cookies with Powdered Sugar)?
About 1 h 22 min in total: 1 h of preparation and 22 min of cooking.
How many calories are in Kahk (Egyptian Eid Butter Cookies with Powdered Sugar)?
About 305 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 19 g |
| Sodium | 95 mg |
Estimated values, calculated from the ingredients.
