Remember my mixer? The one that leapt to its death like a goldfish from its tank?
Well anyway, the old has been been replaced by a bigger, shinier model. I have not yet had a chance to make (or share the recipe for) the challah that challenged my mixer to a duel and won. But I have used my new toy twice already and I was very glad for the extra room in the big bowl. I broke it in with ka’ak b’sukar (yes, you do need to be careful when pronounching the name of these Syrian butter cookies). A pear frangipane tart quickly followed. The tart is on its way, but let’s first talk about the cookies.
I first tried sweet ka’ak b’sukar (sukar means sugar) in Israel when staying with my friend Zoe’s Syrian grandmother. Her Jedda (Arabic for grandmother) welcomed us into her home overlooking Jerusalem with a plate of pale twisted cookies and a pot of tea. My first impression was that they were a bit bland. By the fourth taste though, I was reaching for a fifth. I was hooked. Before going to bed, I’d find my hand making its way over to the cookie tin next to the stove. When I couldn’t sleep, I’d gingerly tip-toe across the cold ceramic floor, refreshing in the hot August night, and reach into that tin again. While waiting for the water to boil for coffee in the morning, I’d snag a few more. After three days, Zoe’s grandmother had to make another batch. The evening of my flight home, she gave me everything that was left in the tin.
I was so excited to find this ka’ak recipe that I didn’t look beyond the list of ingredients and the pretty cookies staring at me from the right side of the page. I threw four eggs and a cup and a half of sugar into my (new!) mixer bowl and started to beat. As I gathered the rest of the ingredients and finally read past the first step, I saw that the sugar was supposed to be divided – one cup in the mixer, the remaining half cup for coating the cookies.
Ka’ak b’sukar (braided sugar cookies)
This is the recipe that I used, essentially one and a half times the original. If you have a smaller bowl, multiply all quantities by 2/3. Depending on how large you make you cookies, the full recipe makes about 50-60 cookies. They are meant to remain somewhat soft after baking (they’re not crispy at all).
- 6 eggs
- 1.5 C sugar, plus more for finishing the cookies
- 1 orange (to make 1 T zest)
- 1 T vanilla extract
- 1.5 C vegetable oil
- 7.5 C flour
- 1.5 T baking powder
Mix. In the bowl of your stand mixer, beat eggs, sugar, zest, vanilla, and oil. Slowly add the flour and baking powder until you get a sticky well-blended dough.
Chill. Refrigerate the dough for 15 minutes.
Preheat. Preheat oven to 350ºF.
Shape. If dough is too sticky to handle when you remove from the fridge, add a small amount of flour and mix everything together with your hands. Keep adding tablespoon by tablespoon of flour and mixing until it no longer sticks to your fingers. Don’t flour the counter. Take a handful of dough and roll it on the counter into a strand about 1/2 inch thick. Bring the two ends together, folding the strand in half. Holding the folded over side, gently twist the doubled strand several times until it looks like a rope. Cut the rope into pieces that are 2 to 3 inches long. For me, most ropes yielded two cookies.
Roll. Pour some sugar onto a small plate. Lightly roll the twisted cookies in the sugar to coat.
Bake. Cover a cookie sheet with parchment. Place the cookies on the sheet about an inch apart. Bake for 8-10 minutes. The cookies should remain very pale, with only a tiny bit of browning on the bottom where some of the sugar caramelizes.