Milk ka'ak — a lovely recipe for light, tasty cookies. Perfect in the afternoon with a cup of tea or coffee.

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

Put the water, ghee, butter, milk powder and sugar in a saucepan over the heat.
Stir well until the sugar dissolves.
In a small bowl, combine a pinch of sugar with the yeast and a little lukewarm water, cover and set aside until it foams.
In a large bowl, mix the flour, baking powder, a pinch of ka'ak spice, the cake flour, and a splash of rose water and orange blossom water. When the yeast has risen in the small bowl, add it and mix.
Add the flour mixture to the hot milk mixture in the saucepan and stir well until the flour dissolves and the mixture forms a dough. Add more flour if needed.
When you have a dough, remove it from the pan and place it in a large bowl. Knead thoroughly.
Cover well to keep it warm and let it rest for 24 hours.
After 24 hours, shape the dough as desired, optionally garnish with sesame, place the cookies on parchment on a baking tray and bake.
Serve the milk ka'ak once cooled.

Milk ka'ak recipe from a friend and cook on Shou Tabkhin Al-Youm:

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Milk Ka'ak (Milk Cookies)

Prep checklist