How to make: My favourite Aniseed biscotti

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shereen|mitwalli

International Presenter,
Motivational Speaker,
Life and Communication Coach.

How to make: My favourite Aniseed biscotti

This year I had no excuses but to get into the Eid spirit and dabble into some biscuit (kahk) making which is custom.

Eid marks the end of Ramadan which was month of fasting from dawn to sunset each day. What would happen usually is you would meet a lot of family and close friends to celebrate during this time. Traditionally, each family would bake biscuits and as a way of respect and unity you would share them amongst the community.

I love the idea of keeping such traditions alive in addition to giving myself a challenge! I’m breaking the stereotype of the idea the second generation loses traditions – I like this one and will keep it going!

Although these aren’t the traditional kahk biscuits – they are my favorite from my childhood!

Prep Time

20 minutes

Cook Time

35 minutes

Yield

6-7 Serving

Ingredients

    • 2 cups plain flour
    • 1/4 cup custard powder or corn flour (both work well)
    • 1 tablespoon baking powder
    • 2 tablespoons aniseed
    • 1.5 teaspoon sesame seeds
    • 2 teaspoons black cumin seeds also known as Nigella Sativa or Habbat Al Barakah (black seeds)
    • 4 eggs (you can use an egg substitute)
    • 1/2 teaspoon salt
    • 1 cup sugar - raw, brown or white
    • 1 cup vegetable oil

Instructions

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This year I had no excuses but to get into the eid spirit and dabble into some biscuit (kahk) making which is custom. Eid marks the end of Ramadan which was a month of fasting from dawn to sunset each day... usually what would happen is you would meet a lot of family and close friends to celebrate during this time. Traditionally each family would bake biscuits and as a way of respect and unity you would share them amongst the community. I love the idea of keeping such traditions alive in addition to giving myself a challenge! I’m breaking the stereotype of the idea the second generation loses traditions - I like this one and will keep it going! Although these aren’t the traditional kahk biscuits - they are my favorite from my childhood! You’ll need: 2 cups plain flour 1/4 cup custard powder or corn flour (both work well) 1 tablespoon baking powder 2 tablespoons aniseed 1.5 teaspoon sesame seeds 2 teaspoons black cumin seeds also known as Nigella Sativa or Habbat Al Barakah (black seeds) 4 eggs (you can use an egg substitute) 1/2 teaspoon salt 1 cup sugar - raw, brown or white 1 cup vegetable oil Follow the video for directions Bake for 25minutes in a preheated oven at 180c Bake further once you’ve cut them for approx 10minutes until they’re golden brown - they will crisp further once they cool. I made two batches for the quantity featured. Enjoy and report back! #imgonnatrythis #shereenmademedoit #recipe #baking

A post shared by Shereen Mitwalli (@shereenmitwalli) on

      • Sift through 2 cups of plain flour.
      • Add 1 cup of custard powder.
      • Add 1 table spoon of baking powder and sift it through very well.
      • Add 2 tablespoons of aniseeds.
      • Add 1.5 teaspoons of sesame seeds.
      • Add 2 teaspoons of black cumin seeds.
      • Mix all the dry ingredients well and set aside.
      • Wet Ingredients: Beat 4 eggs with 1 and half teaspoon of salt until it is nice and fluffy.
      • Add 1 cup of sugar and gradually add 1 cup of vegetable oil.
      • Now, pour the dry ingredients into the wet ingredients and mix together using a whisk or your tabletop mixer. Mix well until you no longer see traces of flour.
      • Pour the mixture into a greased or lined tray and smooth it out.
      • Place the tray into a preheated oven at 180’C for 25 minutes.
      • Let it cool for 10 minutes and flip onto a clean surface.
      • With a bread or sharp knife, cut into 1/2 inch-slices.
      • Lay flat the sliced pieces on a lined tray and place back into the oven for 8-10 minutes until golden brown and crispy.
      • Let it cool. Your nice and crispy Aniseed Biscotti is ready to eat!

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