Kahk Eid Cookies

In a large mixing bowl beat the ghee and icing sugar together until they become light and airy. Sift in the flour, baking powder, mahlab powder, sesame seeds and the spices and then incorporate this together, gently add in half the milk, and then a little bit by a little bit until the dough has absorbed the milk and you are left with a soft dough. Allow this to rest for in the fridge for 1 hour.

Use a small ice cream scoop or roll out each piece of dough to around 20g each. Roll into a smooth ball that has no cracks. Now place these onto a baking tray lined with baking parchment and give a 5cm gap between each cookie. To make the indentation on the top you can use a fork, or you can use a mesh wire to create a classic kahk design. You need these grooves because when you cover it with icing sugar after they have cooked it will have something to sit in!

Bake in a pre-heated oven at 160°c for around 15 minutes. They will not have taken on too much colour, what you would expect of a shortbread. Allow to cool and dust generously with sifted icing sugar.