Somali Buskud (Somali Biscuits/Cookies)
These cookies are delicious and crispy, and when you dip in tea or coffee, you get a hint of the cardamom, and they just melt in your mouth, YUM! We usually make Somali Buskud for Eid festivals, birthdays, and weddings, but you can make them all year round.
5 1/2 cups flour
2 cups all purpose flour
3 eggs, room temperature
1 cup butter, softened
1/2 cup canola oil
2 tsp baking powder
1/2 tsp baking soda
1/2 ground cardamom
Preheat oven to 350 degrees F or 177 C
Beat the butter, sugar, oil, and eggs in a stand mixer, or a bowl until fluffy (about 3-5 mins).
In a separate bowl combine the dry ingredients and set aside.
When the butter mixture is ready, add the flour mixture slowly until they well combined.
Fill the cookie press or meat grinder with some of the dough and press the cookies onto the cookie sheet.
Bake, the cookies for 12-15 mins or until the edges are golden brown.
Rotate the cookie sheets halfway through baking. (This helps the cookies bake evenly)
Let them cool on the cookie sheet for about 3-5 mins.
Remove them and place them in an airtight container.
Categories: gluten free