Egyptian Cuisine

Eid Biscuits with Ghee

105 min 40 servings 180 kcal

Ingredients

  • flour (about 8 cups) 1 kg
  • ghee (local or yellow) softened at room temperature 250 g
  • powdered sugar 2 cup
  • eggs at room temperature 4
  • milk at room temperature 1 cup
  • ground baker's ammonia (nashador) 1 tbsp
  • baking powder 1 tbsp
  • vanilla 1 tsp
1

Nashador in the Milk

Dissolve the **nashador in the cup of milk** and stir until it disappears, ensuring the milk is **at room temperature, not hot** — nashador releases its gas with heat, so hot milk ruins its...
2

Whipping Ghee and Sugar

Whip the **ghee and powdered sugar for 5 minutes** with a mixer until the mixture turns white, creamy, and light. This whipping introduces air that makes the biscuits airy from the inside.
3

Eggs and Vanilla

Add the **eggs one by one**, whipping after each until incorporated, then add the vanilla. Adding all the eggs at once causes the mixture to separate and become crumbly.
4

Milk with Nashador

Pour in the milk with nashador and mix on low speed. The mixture will look a bit separated — that is normal, the flour will bring it together.

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