Nashader biscuits

These are the traditional biscuits we bake in EID here in Egypt. Nashader is ammonia; the raising agent used.

Nashader biscuits
Ingredients:
• 2 tbls nashader
• 1 tbls baking powder
• 1/4 c warm milk
• 2 c sugar
• 4 eggs
• 1 1/2 c margarine or butter
• 1 kg flour (might need lesser)
• 1 g vanilla


Method:
Place nashader with milk and let it fizz. Cream the margarine with the sugar , then add the eggs, vanilla, nashader mix, and baking powder. Finally add the flour until you reach the right consistency, knead well then shape using biscuit machine. Bake in a medium oven until done.

Petit four

Petit four
Ingredients;
• 500g butter (at room temp)
• 175g icing sugar
• 4 egg whites
• 2g salt
• 2g vanilla
• 625g flour

Method:
Cream the butter and sugar together until it increases in volume and its color lightens. Next mix in the egg whites, then add in the salt and vanilla. Finally blend in the flour. Shape using the large nozzle in the piping bag or petit four maker onto a greased pan. Bake in a medium oven until done. Leave it to cool down completely then stick two pieces of petit four using strawberry or apricot jam, dip in melted chocolate or minced nuts.

You can add some cocoa powder to dough for chocolate petite four, but add a little milk or margarine to get the right consistency of the dough.

Eid Kahk

• 1 kg flour
• 2 1/2- 3 cups margarine
• 2 tbls toasted sesame seeds
• 1 tsp kahk essence
• 1 cup warm milk
• 1 tbls active yeast proofed in some warm water, sugar and a pinch of flour (or instant without proofing)
• Pinch of baking powder
• 1 g vanilla

Method:
Place the flour and baking powder in a big bowl, make a hole in the center and sprinkle the sesame seed on the flour. Meanwhile heat the margarine until hot , and pour over the flour while mixing well. Knead for 10 minutes until well mixed then add the proofed yeast , and warm milk gradually while mixing. Then add the remaining ingredients and knead well for about 10 minutes. Leave it to rest for a few minutes, then shape into small balls and fill with desired filling ( nuts, date paste, 3agameya) and close well over the filling. Place in greased pan and make small engravings in the kahk with the engraver (a fork or potato masher can also work). When finished cover with cling film and a towel then leave it to proof for about an hour. Bake in a hot oven until lightly browned.

3agameya
Ingredients:
• 2 tbls margarine
• 2 tbls flour
• 1 small cup honey
• 2 tsp sesame seeds
• 1/4 tsp kahk essence
• 4 tbls toasted and minced nuts (hazelnuts or walnuts)

Method:
Melt the margarine in a pan add the flour and mix well until you form a roux . Mix in the sesame seeds and remove from heat. Next add the honey , mix well then return to heat and mix until it starts to thicken. Remove from heat and add in the kahk essence and toasted nuts.