Makes approximately 40 biscuits
I love waking up to my hot cup of coffee with a Kaak bi Simsoum on the side. Especially on the weekend when I am not rushed and I can truly savour the moment.
Kaak bi Simsoum is a traditional biscuit enjoyed all over the Middle East. The beauty of it is that it only requires five simple ingredients to make, and it tastes delicious. Some people like to roll them into round shapes and other people like my mother-in-law Esperance like to serve them as “fingers”. Either way they taste delicious. This is Esperance’s very own recipe and one I’m proud to share, from her Palestinian kitchen to yours, enjoy!
Ingredients
- 1 cup freshly squeezed orange juice
- 1 cup vegetable oil
- 1 cup caster sugar
- 750g self-raising flour (extra for kneading)
- 1/2 cup sesame seeds
Method
- Pre-heat oven to 180 degrees celcius on a fan forced setting.
- Mix orange juice, vegetable oil and sugar together until the sugar is dissolved (as well as you can).
- Gradually add the flour and bring together to make a soft shiny dough. It shouldn’t be thick and crumbly.
- Split the dough into quarters.
- On a lightly floured work surface knead each quarter. Place each portion on a baking paper lined tray and shape into small loaves approximately 2cm in height. Do not flour the dough too much otherwise it will loose its stickiness and the sesame seeds will not stay on.
- Once each portion is laid out onto a baking tray, sprinkle the tops with sesame seeds, patting them down gently.
- Grab a sharp knife to make cuts into the loaf using 15mm spacing (to cut out your biscuits).
Your knife action should quick and small so as not to pull the dough. Do not try and separate each biscuit portion now as they won’t hold their shape. Keep the cut loaves whole and place them in the oven for 20 to 25minutes until the dough is cooked and the tops and sides are golden. - Remove from the oven and cut through the previous incisions.
- Separate and lay each biscuit portion on its side to cook. Return the tray to the oven for a further 10 to 15 minutes so that the sides can cook well.
- Remove from the oven and allow to cool before serving
- The biscuits should have a slightly crunchy texture
Tips
- If you find that your knife is really getting stuck to the dough whilst cutting, clean it after each cut or rub a tiny bit of oil on the blade, being careful not to cut your hand (use a paper towel for this).
- They taste delicious when they are a deep golden colour.
- Lasts for one week in an airtight container.
