Follow these steps for perfect results
eggs
sugar
oil
orange juice
baking powder
flour
roast and ground sesame seeds (tahini)
roast and ground
crushed fennel seed (kammon kaak or sweet cumin)
crushed
caster sugar
to decorate
Pre-heat oven to 180°C.
Cream together the sugar and eggs until light and fluffy.
Whisk in the oil, orange juice, and tahini until well combined.
In a separate bowl, combine the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms.
Turn the dough onto a lightly-floured work surface.
Roll out the dough to about 6mm thickness.
Cut the dough into ka'ak shapes (typically crescents).
Transfer the shaped dough to a lightly-greased baking tray.
Bake for 12-15 minutes, or until a light golden brown.
Remove from the oven.
Sprinkle a little caster sugar over the top of the warm biscuits.
Transfer to a wire rack to cool completely.
Expert advice for the best results
For a richer flavor, use browned butter instead of oil.
Add a pinch of salt to enhance the sweetness.
Store in an airtight container to maintain crispness.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Arrange the biscuits on a plate or in a basket. Garnish with a dusting of caster sugar.
Serve with tea or coffee.
Enjoy as a light snack.
Complements the orange and cumin flavors.
Discover the story behind this recipe
A traditional biscuit often served during special occasions.
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