Milk Ka'ak (Milk Cookies)

Ingredients

• 1 kg all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons yeast
• 2 mastic pods, ground with a pinch of sugar
• Pinch of nutmeg
• Pinch of ka'ak spice (traditional)
• 250 g cake flour
• 4 tablespoons ghee
• 4 tablespoons butter
• Orange blossom water and rose water
• 500 g sugar
• 7 tablespoons powdered milk
• 1/4 cup water
• For more ka'ak recipes see: Ka'ak with Anise and the Yellow Knot

Method

1. Put the water, samneh (ghee), butter, milk, and sugar in a pot over the heat.
2. Stir well until the sugar dissolves.
3. In a small bowl, put a pinch of sugar with the yeast and a little lukewarm water, cover them and leave aside.
4. In a large bowl, add the flour, baking powder, a pinch of ka'ak spice, fine flour, and a dash of rose water and orange blossom water; when the yeast in the small bowl has risen, add it to the mixture and mix.
5. After mixing them, start adding them to the pot of hot milk and stir well until the flour dissolves and the mixture becomes a dough; you can add more flour as needed.
6. When we have a dough, remove it from the pot and place it in a large bowl and knead it well.
7. Cover it well so it stays warm and let it rest like this for 24 hours.
   Timers: 1440 min
8. After the time has passed, shape the dough as desired and you can garnish with sesame; then place the ka'ak on parchment paper on a baking tray and bake them.
9. Serve the milk ka'ak once they have cooled.