Fadi Katan shares, “This is a distinctive biscuit with a nutty, slightly fruity taste that is reminiscent of childhood for Palestinians raised with dibs of tahinia. Traditionally, dibs (grape molasses) is mixed with tahinia in equal parts to make the creamy sweet dip for bread, usually for breakfast. This was a favourite of Baba Fuad, always on his breakfast table. The dough here is a crumbly one, so be sure to use it chilled. This recipe makes about 30 biscuits, which will last for several days, but I promise they will quickly disappear.”
Makes 30 biscuits
WHAT YOU NEED
150g / 9 tablespoons salted butter, at room temperature, chopped
100g / ½ cup demerara sugar (or substitute another raw sugar)
100g / ⅓ cup dibs
175g / ½ cup plus 1½ teaspoons tahinia
300g / 2½ cups all purpose flour, plus more for the work surface
½ teaspoon baking powder
WHAT TO DO
In a mixing bowl, combine the butter, sugar, dibs, and tahinia. Mix with a handheld beater for 5 minutes, until smooth.
In a separate bowl, whisk together the flour and baking powder.
With the beater on low speed, add the flour mixture gradually into the tahinia mixture until smooth.
Turn the dough out onto a floured surface and knead for 5 minutes, until smooth.
Divide the dough into two portions, place each in a bowl, cover with plastic wrap, and chill in refrigerator for 1 to 2 hours.
Preheat the oven to 180°C / 350°F. Line two baking sheets with parchment paper.
Working with one portion of dough at a time, roll out the dough on a floured surface until it is ½ to 1 cm / ¼ to ⅜ inch thick. Use a cookie cutter to cut out biscuits, and place them on the prepared sheet, leaving about 2½ cm / 1 inch between the biscuits.
Repeat with the second portion of dough.
Bake, one sheet at a time, for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
Allow to cool on the sheets. Store in an airtight container for 4 to 5 days.
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