Eid Ka'ak Cookies with Golden Chef Superior Blend
A Family Recipe, Made Better
Ka’ak for Eid is a tradition in almost every Egyptian home. This version uses Golden Chef Superior Blend — a balanced ghee and butter blend that gives the dough its signature sandy, melt-in-the-mouth texture without being greasy.
Ingredients (serves 24)
Method
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Step 1 — Make the filling
Blend dates, spices, and ghee in a food processor until a smooth paste forms. Roll into small balls about the size of a large marble.
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Step 2 — Make the dough
Rub the Golden Chef blend into the flour with your fingertips until the mixture resembles fine crumbs. Add sugar, spices, and vanilla. Add milk one tablespoon at a time until the dough holds together without being sticky. Rest for 20 minutes.
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Step 3 — Shape and fill
Take a small piece of dough, flatten in your palm, place a date ball in the centre, and close the dough around it. Press into a wooden ka'ak mould for the traditional pattern, or simply shape into a smooth ball.
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Step 4 — Bake
Bake at 180°C for 18–22 minutes until the undersides are pale golden. Do not let them brown on top — they look underdone but will firm on cooling. Cool completely on a rack, then dust with icing sugar.
The cookies keep in an airtight tin for up to 3 weeks. Flavour improves after 2 days.
