Melt in your mouth Eid cookies 🍪

Описание: We’re taking a look at Kahk El Eid, a special cookie served during Eid in Egypt. These melt in your mouth cookies are extremely soft and we'll be filling them with Turkish Delight, and honey nuts.
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0:00 Intro
1:19 Making the malban filling
4:51 How to make Agameya
6:24 Making the cookie dough
8:55 Shaping and cooking the biscuits
12:38 Taste Test & Outro
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Last year's Kahk video:    • Egyptian Kahk Recipe - Eid Cookies  

Ingredients:

Kahk dough (94 20g pieces):
1kg (35 oz) AP flour
600g (21 oz) Clarified Butter
180g (6.3 oz) Whole Milk
70g (2.5 oz) Powdered Sugar
30g (1 oz) Toasted Sesame
1 1/2 tbsp Kahk Seasoning
2 Tsp Baking Powder (NOT baking soda, I misspoke)
1/8 Tsp Salt
1/2 Tsp Vanilla Powder

Malban (makes 60 pieces)
400g (14 oz) Sugar
500ml (17 fl oz) Water
80g (2.8 oz) Corn Starch
1-2 Tbsp Clarified Butter
1 1/2 Tbsp Lemon Juice
1/2 Tsp Cream of Tartar
1/4 Tsp Salt

Agameya (Makes 48 pieces)
180g (6.3 oz) Honey
120g (4.2 oz) Pistachios
40g (1.4 oz) Clarified Butter
20g (0.7 oz) AP Flour

Kahk Seasoning:
1 Tbsp Mahlab Powder
1/2 Tsp ground Cardamom
1/2 Tsp ground Clove
1/2 Tsp ground Cinnamon
1/2 Tsp ground Nutmeg
1/2 Tsp ground Chinese Tailed Pepper
(if you are missing anything, just leave it out, feel free to make substitutions with your favourite dessert seasonings)

Extra powdered sugar for dusting

Directions:

To make the dough:
1- Add your dry ingredients to your stand mixer, and mix briefly to combine
2- Add the clarified butter (room temp or slightly liquid) and mix on low speed to combine
3- Once it turns slightly fluffy, turn the speed up to high and knead for 2-3 minutes
4- Mix in the milk, then knead for 2 minutes more
5- Take a piece of dough and form into a ball, then press it and check for cracks. Continue kneading for 30s increments until no cracks form

To make the Agameya:
1- Over medium high heat, add the clarified butter to a pot. Melt it then add the flour
2- Cook for 2-3 minutes while stirring
3- Add the honey and bring to a boil, then mix in the chopped pistachios

To make the Malban (Turkish delight):
If using store bought turkish delight, knead the clarified butter into it until soft

1- Make a sugar syrup, using the sugar, 1/2 Tbsp lemon juice and 200ml of water. Bring to the softball stage (112c/234f)
2- Add your flavouring such as vanilla
3- Whisk together the remaining water, cornstarch, lemon and cream of tartar in another pot
4- Place on the stove and cook until it resembles glue
5- Pour and whisk in the sugar syrup until well combined
6- Cook this for 45 minutes stirring occasionally
7- Line an oven tray with grease proof paper, and brush some oil on the paper
8- Pour the cooked malban on the paper, allow to cool for a few hours until set
9- Slice into cubes

To prepare the kahk:
1- Portion your stuffings into small pieces (or balls)
2- Weigh out 20g cookies then roll them into smooth balls
3- Take a ball of dough and make an indentation, then place a piece of stuffing in the center
4- Cover the stuffing with the rest of the dough ball, then roll out into a smooth ball
5- Place on an oven tray lined with grease proof paper
6- You can decorate these by imprinting them with any kitchen equipment
7- Place the completed tray in the fridge to cool for 15-30 minutes
8- Place the tray in an oven preheated to 160 c or 320 f (with fan) to bake for 18 minutes (16 minutes for stuffed ones)
9- Remove from the oven and place on a cooling rack
10- Dust with powdered sugar once cool and keep in an air tight container