Ka'ak (كعك)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~1 hour 15 minutes (includes cooling time)
Servings: 6–8 servings (makes about 15–20 biscuits)
Country of Origin
Sudan (Variations are widely enjoyed across the Arabic-speaking world, particularly during Eid celebrations)
Description
Ka'ak are traditional Sudanese butter biscuits adorned with sesame seeds and generously smothered in a snowy layer of spiced icing sugar. These sweet treats are celebrated for their melt-in-your-mouth, incredibly crumbly texture and a delicate balance of buttery richness and warm, nutty undertones.
Presentation & How It's Eaten
The biscuits are beautifully stacked in pyramids on large serving platters, completely blanketed in white icing sugar. They are a festive staple traditionally served to guests alongside hot cups of black tea or Sudanese spiced tea (shai bi-l-gaban) during Eid al-Fitr celebrations.
Ingredients
250g plain flour
1 tbsp sesame seeds
1 tsp baking powder
¾ tsp ground cardamom (divided)
½ tsp granulated sugar
¼ tsp table salt
125ml ghee, warmed to liquid
50ml full-fat milk
150g icing sugar (for coating)
Step-by-Step Directions
Preheat and Prep: Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, sesame seeds, baking powder, ¼ teaspoon of the ground cardamom, the granulated sugar, and table salt.
Rub in the Ghee: Pour the warmed liquid ghee into the flour mixture. Use your fingers to press and rub the ghee into the flour until it is evenly distributed and resembles fine breadcrumbs. Let the mixture cool for a moment if the ghee was hot.
Form the Dough: Pour in the full-fat milk and gently knead just until the mixture comes together into a firm, malleable dough (similar to a pie crust consistency). Let the dough rest undisturbed for 2 to 3 minutes.
Roll and Cut: Flatten the dough on a clean surface using your hands first, then roll it out with a rolling pin to an even thickness of about 2cm. Use a 2-inch (5cm) circular dough cutter to stamp out the biscuits. Gather any remaining scraps, reroll, and continue cutting until all the dough is used.
Pattern and Bake: Arrange the dough circles on your prepared baking tray. Use the tines of a fork to press a small "hash" symbol (#) onto the top of each biscuit. Bake for approximately 30 minutes until they turn a beautiful light golden color.
Cool Entirely: Remove from the oven and let the biscuits cool completely on the tray or a wire rack for up to 30 minutes. Do not handle them while hot, as they are incredibly fragile.
Sugar Coating: In a wide, deep dish, thoroughly mix the 150g of icing sugar with the remaining ½ teaspoon of ground cardamom. Roll each completely cooled biscuit in the sugar mixture, turning a few times until heavily coated. Gently dust off any excessive clumps, stack them up, and serve.
Optional
Drier/Harder Biscuit: Substitute the 50ml of milk with 50ml of cold water after the ghee mixture cools down. This yields a crispier, less crumbly texture.
Alternative Cutters: If you don't own a pastry cutter, utilize small drinking glasses, espresso cups, or clean plastic bottle lids to stamp out the circles.
Traditional Fragrance: Incorporate ½ teaspoon of edible camphor powder into the dry ingredients for a deeply authentic, old-school aroma.
Cooking Tips
Handle with Care: These biscuits rely on a high fat-to-flour ratio for their signature texture. Trying to coat them in sugar while they are even slightly warm will melt the sugar and cause the delicate biscuits to break apart in your hands.
Ghee is King: Refrain from substituting the ghee with regular butter if possible. Ghee lacks water content, which is the secret to achieving that perfectly short, melt-in-your-mouth crumb.
Nutrition Facts
(Estimated per biscuit, based on a yield of 18 biscuits)
Calories: ~140 kcal
Total Fat: 7.2g
Saturated Fat: 4.5g
Cholesterol: 16mg
Sodium: 40mg
Total Carbohydrates: 17.5g
Dietary Fiber: 0.5g
Sugars: 8.5g
Protein: 1.6g
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