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A selection of snack recipes for your Hajj journey (19.07.18)

 

Ginger Biscuits….
I CALLED IT GINGERBHEN BISCUITS..
A STORY BEHIND THIS BISCUIT..
DURING MY HAJJ TRIP IN 2015.. MY DEAREST HAJIBHEN NASREEN SHARED THIS GINGER BISCUITS WITH US WHEN WE USED TO HAVE TEA TOGETHER IN AZIZIYAH… THESE BISCUITS WERE THE TASTIEST GINGER BISCUITS I EVER TASTED… EVER SINCE I CAME BACK FROM HAJJ…I ONLY BAKE THIS RECIPE GINGER BISCUITS…

Ingredients
125g butter
1 cup brown sugar
1egg
1 tblsp golden syrup
1 tblsp ginger powder
¼ tsp clove powder
1 tsp cinnamon
1 tsp mixed spice
1 tsp bicarbonate of soda
self raising flour to make dough

Method
beat together butter and sugar.. add in egg and golden syrup… beat again.
thereafter add in rest of ingredients except self raising flour…mix well
make dough with self raising flour…roll rounds into palm of your hand and dip in sugar and bake…
rounds shouldn’t be too big or too small…njoy

 

 
Sliced Rusk
1 cup all bran flakes -crush
½ cup pecan nuts
½ cup almonds
1 tsp baking powder
2 ½ cups self raising flour
250 g butter
3/4 cup sugar
melt, then add
1 cup maas/inkomaas
1 egg
1 tsp vanilla
add to above mixture
bake in 2 loaf tins..for +-30/35min
allow 2 cool, then wrap in foil, and freeze for 3hours or keep over night in fridge…then slice and allow 2 crisp on 100…

Rusk
250ml maas/inkomaas
1 egg
250g butter
melt, pour over dry ingredients
1 cup all -bran flakes-crush
500g self raising flour
2 tblsp somph
2 tblsp till
¼ tsp salt
½ cup coconut
1 cup brown sugar
½ cup pecan nuts
¾ tsp baking powder
mix with melted mixture, form dough, makes 2 oven trays…bake on 180…crisp on 100

Muskana Biscuit
½ lb butter
3cups flour
3tsp baking powder
1tsp salt
3 tblsp castor sugar
1 tsp whole jeero .

Method:
add all ingredients in a dish: make dough with milk roll out thick shape as desired brush with milk and sprinkle with till bake till done then leave in oven to crisp
Butter Naan Khataai
½ lb butter
1 ½ cups castor sugar
1 cup oil
1 ¼ tsp elachi
¾ tso bicarbonate of soda
2 tblsp sojee/taystee wheat
2 tsp bakimg powder
4 ½ cups flour..

beat butter and castor sugar for 5 minutes. add oil and beat for 15 minutes until white. add rest of ingredients. roll out rounds. make slits. dip half and almond in egg white and stick on top. bake at 180c till pink in colour

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