Bascot ElQuaker (Oat Cookies)

 Bascot ElQuaker was my Dad’s favourite type of cookies. He introduced us to oats and porridge after his trip to the UK...

Ingredients:

3 cups Flour

1½ cup Butter (softned)

2 cups Sugar

2 cups Oats

1 cup Walnuts

1 cup Raisins

3 Eggs

2 teaspoon Cinnamon

2 teaspoon Baking Powder

Pinch of salt

4 tablespoon of sugar with ½ tsp of cinnamon (for decoration)

     Rub flour, oats and butter between your hands.

 Add the rest of ingredients and mix all together to make dough. Mix sugar & cinnamon (for decoration) in tea saucer. Pinch a bit of dough and roll it up into a ball between your hands.

Then flatten it a bit. Dip it in the tea saucer so the top of the cookie is coated with the sugar mix.

Place it on greased baking tray. Repeat until the tray is full, leaving some space between the cookies.

 Bake in preheated oven gas mark 6(200C/ 400F) for 15-20 mins or until they are done. 

Bascot bil Custard (Custard Cookies)

I love this recipe at it is very simple and the cookies have a great texture. I couldn’t stop myself from eating a couple hot from the oven...

Ingredients:

1 cup Custard powder

½ cup Sugar powdered

½ cup Butter softened

1½ cup Flour

1 Egg

Cream the butter & sugar together. Add the egg. Sift the flour & custard powdered together. Add to the butter mixture and mix well.

Using a cookie maker (cookie press) or a cookie cutter, cut out cookies and arrange on lightly greased baking tray. You can make any shape you like.

Bake for 10-15 min in preheated oven gas mark 6 (390F – 200C).

If you like to make it chocolaty, add 2 tablespoon of Cocoa powder to the ingredients (instead of 2 tablespoon of flour to keep the dough consistency).

Snein El Ajouz

Snein El Ajouz is  a deep fried dough coated with honey syrup........This is my favourite dessert that mum used to make especially for me  when I visited her...Simple ingredients but superb taste.

Ingredients:

Dough:

2 Eggs

2 cup Flour (as much you need to make it a soft manageable dough)

Vanilla

Pinch of Salt

Vegetable fat and vegetable oil for frying

Syrup:

1 cup Sugar

1/3  cup Water

½ cup Honey

Squeeze of lemon

Mix eggs with vanilla, salt & flour until it becomes a soft dough. 

Roll into rope & cut them into small cube with the knife. 

Deep fry them in mixture of vegetable fat & vegetable oil until they become a golden brown.

Place them on kitchen towel to absorb the extra fat /oil.

For the syrup: Put sugar & water in a saucepan on the hob. Bring it to boil while continuously stirring to dissolve the sugar. Continue to boil the syrup for a couple of minutes till it thickens. Add a squeeze on lemon then add the honey. Bring it to boil again for a minute. Syrup should become thick. Remove the saucepan from heat.

Add the deep fried diced dough. Mix it with syrup for a minute & then pour it in a serving plate till it cool down.

Mum used to put a glass in middle of the plate & pour all the Snein El Ajouz around it. Once cooled, remove the glass & they will be in shape of a ring as above top picture.

Or simply as this -->

Bascot bil Yansoun ( Aniseed Biscuits)

This is a very old recipe that I copied ages ago from my mum’s cookbook. Mum used to make it long time ago, I didn’t remember how it tasted, so I had to try it for myself and it was a great success! Simple and yet full of flavour, scrumptious!

Ingredients:

4 cups Flour

1 cup Sugar

¾ cup Sunflower oil

1 Egg

2 teaspoon Baking Powder

¼ cup Aniseed

A bit of water (if needed)

     Mix all ingredients together. Add a bit of water if needed to get a good dough consistency.

Take a bit of dough, roll it into a long thin rope & cut it into a 10cm length piece. Pinch both ends of each piece together into a ring. You can do any shape you prefer.

Then place the biscuits on a greased or greaseproof paper lined baking tray, leaving some space between the biscuits.

Bake in preheated oven gas mark 6 (200C/ 400F) for 15-20 mins or untill they are done. Sahtein!