SHORTBREAD COOKIES
MAKES: 35–40
250 g (9 oz/1 cup) Samneh
125 g (4 oz/1 cup) icing (confectioners’) sugar, sifted
375 g (13 oz/2½ cups) plain (all-purpose) flour
The Samneh needs to be firm, so chill it in the refrigerator if it is soft. Place the firm Samneh in a mixing bowl and beat until light. Gradually add the icing sugar, beating until very creamy and light.
Sift the flour and fold it into the Samneh mixture. Knead lightly until smooth. If your kitchen is hot, chill the dough in the refrigerator for 1–2 hours.
Meanwhile, preheat the oven to 170°C (340°F/Gas 3).
Roll the dough into walnut-sized balls and place on ungreased baking trays. Press a thumb into the centre of each ball to make a dimple and to flatten the dough slightly. Flour your thumb lightly if necessary.
Bake for 20–25 minutes, or until very lightly coloured. Allow to cool on the baking trays.
Store the biscuits in a sealed container. These biscuits are very delicate and must be handled carefully.
Note: These cookies are prepared in most countries of the Middle East. Sometimes they are topped with pine nuts or a blanched almond instead of being dimpled; cooks in other areas prefer not to let the cookies colour at all; others finish them with a dusting of icing sugar. Outside the Gulf States, caster (superfine) sugar is often used in the mixture rather than icing sugar.
Recipe posted by Corne Liebenberg
