Ingredients
- Flour: 500g (All-purpose wheat flour)
- Sugar: 150g to 200g (depending on your preference)
- Butter: 100g (soft or margarine)
- Eggs: 2 large eggs
- Milk: 50ml (optional, used to bind if the dough is too dry)
- Aromas: * 1 teaspoon of vanilla sugar or vanilla extract
- 1/2 teaspoon nutmeg (preferably freshly grated)
- 1 tablespoon of orange blossom water
- Yeast: 1 teaspoon of baking powder
- Salt: 1 pinch
Instructions
- Prepare the base: In a large bowl, mix the soft butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.
- Add the aromatics: Add the vanilla, grated nutmeg, pinch of salt and orange blossom water.
- Add the dry ingredients: Sift the flour and baking powder over the mixture. Mix by hand or with a spatula until you obtain a firm, non-sticky dough. If it is too crumbly, add a little milk.
- Shape the cookies:
- Flour your work surface.
- Spread the dough to a thickness of approximately 0.5cm.
- Use a cookie cutter or glass to cut out shapes. Many Senegalese recipes also involve rolling small pieces of dough into sticks or braiding them.
- Cooking: Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for approximately 15 to 20 minutes, or until golden brown and firm.
- Cooling: Let them cool completely on a rack; they will become crunchier as they cool.