Twinkling Bracelet Cookies (Kaak bel-Haleeb)
Adapted from Nada Salehs Fragrance of the Earth via A Taste of Beirut
INGREDIENTS:
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300 g of all-purpose flour (10 1/2 ounces)
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150 g of fine semolina or cream of wheat or fine cornmeal/polenta(5 ounces)
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1 tablespoon ground lavender
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1/2 teaspoon yeast
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1/2 teaspoon baking powder
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1/2 teaspoon mahlab
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dash of ground nutmeg and ground cloves
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160 ml milk (6 ounces)
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210 g sugar (7 ounces)
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75 g butter ( 2 1/2 ounces)
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box of multi-coloured or metallic small cachous/nonpareils (optional)
METHOD:
Step 1 - Line 2 baking trays with parchment. Combine all dry ingredients in a bowl: flour, semolina (or cream of wheat or fine polenta/cornmeal), yeast, baking powder and spices.
Step 2 - Place the milk in a saucepan and heat a bit, add the sugar and butter and turn off the heat, stirring all the while to dissolve the sugar.
Step 3 - Mix the wet into the dry ingredients, kneading them for a little while until the dough is smooth; let the dough rest 1-2 hours.
Step 4 - When ready to bake, preheat the oven to 325F/160C; pinch off bits of dough and roll out into a thin rope. I found it easiest to then roll it into a long pile of the cachous and then bring the rope over to the lined baking tray and then make into a round shape then.
Step 5 - Bake for 12 minutes, you may need to flip them half-way through to make sure they dont burn (I forgot about doing this and they didn't burn). These will keep for at least a week in an airtight container.