9cd0c260 Dried and shortbread cookies - Algerian Cuisine
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Dried and shortbread cookies - Algerian Cuisine

Dried and shortbread cookies - Algerian Cuisine

Croquants or Croquets from my childhood { Favorite Recipe}

Salem Hello

Cookies that lulled my childhood and were my mom and dad's favorite (may they rest in peace). I'm sharing with you my favorite recipe for Algerian croquets or croquants.

I learned to make them at a very early age to please them, and by the age of 8 I could already tell the difference between the best and the least successful.

Algerian croquets 

So here I am, sharing with you my favorite and infallible recipe. You can keep them in a glass or metal jar, but please avoid the plastic ones.

So here's the basic recipe, which you can add to with dried fruit, chocolate or candied fruit. You can also flavour them as you wish, and present them in smaller sizes to fit easily into boxes or gift bags.

They're the perfect holiday cookie, and a great snack too. You can also check out other recipes and variations HERE and HERE and HERE and HERE etc...

Ingredients: ( use a 20 cl glass to measure)

3 eggs and 1ss oil 22 cl

1 sachet baking powder 11 g

1 pinch salt 2g

1 tsp vanilla or lemon zest

2 tablespoons powdered milk

4 glasses flour approx. 600 to 650 g egg white

1 glass sugar 220g

1 gla

Gilding :

1 egg yolk

strong coffee or bitter cocoa diluted in milk

Preparation:

1- Line or oil two baking trays and preheat oven to 180°C.

2- Blanch the eggs with the sugar, vanilla or zest, pinch of salt and milk powder. The volume should double. Add the oil in a thin stream, continuing to beat to obtain a thick, homogeneous cream.

3- Add the yeast, then the flour gradually, mixing well to obtain a dough that gathers easily and sticks slightly.

4- Oil your hands and divide the dough into 4 or 5 portions. Shape them into balls about 3 cm wide, and the length according to the size of the baking sheet. Lay them out spaced out, then roll them out slightly and smooth them out by hand so that they are even.

5- Brush them with the gilding mixture and make designs with a fork along the length, width or even diagonally. It all works...

6- Then place them in the oven for 20 to 25 minutes, keeping a close eye on them as they brown. Remove from the oven while still hot and cut into slices. Return to the oven to brown the sides. Enjoy with tea or coffee.

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