Sudanese Kahk - Sugar Coated Cookies
Sudanese Kahk are delightful, sugar-coated shortbread-like cookies, traditionally prepared for Eid celebrations but enjoyed year-round. These delicate, crumbly cookies are subtly spiced and melt in your mouth, offering a taste of Sudanese hospitality.
Equipment
- Whisk or fork
- Cookie cutters (traditional Kahk molds if available, or any decorative cookie cutters)
- Baking sheetsParchment paperCooling rackSmall bowl for powdered sugar
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- ½ cup Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Ground cardamom
- ¼ teaspoon Ground mahlab
- Pinch of salt
- ½ cup Powdered sugar
- 1 tablespoon Milk
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cardamom, ¼ teaspoon ground mahlab (optional), and a pinch of salt. Set aside.2 cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Ground cardamom, ¼ teaspoon Ground mahlab, Pinch of salt
- Cream Butter and Sugar: In another large bowl, using a fork or whisk, cream together 1 cup softened unsalted butter and ½ cup granulated sugar until light and fluffy. This should take about 3-5 minutes.1 cup Unsalted butter, ½ cup Granulated sugar
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing until just combined. The dough will be crumbly.
- Form the Dough: Use your hands to bring the dough together, kneading gently until it forms a cohesive ball. If the dough is too crumbly and won't come together, add 1 tablespoon milk a teaspoon at a time until it's pliable. Be careful not to over-knead.1 tablespoon Milk
- Chill the Dough (Optional but Recommended): Wrap the dough in plastic wrap and chill in the refrigerator for 20-30 minutes. This makes it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Cookies: On a lightly floured surface, roll out the dough to about ¼ inch (6mm) thickness. Use cookie cutters to cut out desired shapes. Traditionally, Kahk have intricate designs, but any shape will work. You can also roll small balls of dough and flatten them slightly.
- Bake the Cookies: Carefully transfer the shaped cookies to the prepared baking sheets, leaving about an inch between them.
- Bake for 20-25 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Cool and Coat: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While still warm (but not hot), roll the cookies in ½ cup powdered sugar until evenly coated. You can do this again once they are fully cool for a thicker coating.½ cup Powdered sugar
- Serve: Arrange the sugar-coated Kahk on a serving platter and enjoy!
Notes
For an extra touch of flavor, you can toast the flour lightly before using it (cool completely before adding to butter mixture). These cookies store well in an airtight container at room temperature for up to a week. They are perfect with a cup of Sudanese tea or coffee.
Nutrition
Calories: 500kcal
Tried this recipe?Please consider Leaving a Review!
