Biscuits without Borders: Malatit By Yael Shochat
We’re raiding the global cookie jar! For this special series, we ask chefs and baking experts for their fave biscuit recipes, with a focus on their own culinary heritage. This recipe is from Yael Shochat’s dear friend Nariman who’s from Nazareth – and if you don’t know Yael, she’s the owner of Auckland’s Ima Cuisine and is originally from Haifa in Israel. These Palestinian anise cookies are just right with a cup of tea or coffee for a morning or afternoon break.
📷 Ima Cuisine
MAKES APPROX 50 BISCUITS
4 cups plain flour
1 cup caster sugar
1¼ cups sesame seeds
¼ cup anise seeds
2 tsp baking powder
125ml (½ cup) extra virgin olive oil
125g (½ cup) melted butter
1 tsp vanilla extract
125ml (½ cup) water, plus a little extra
Mix all the dry ingredients together in a large bowl. Pour over the oil, butter, and vanilla, then rub through with your fingers until evenly distributed and the mixture is sandy.
Make a well in the middle of the mixture. Pour in the water, then use your hands to mix in the water, gathering and turning the mixture until you can press it together and it just comes together as a dough. If it’s crumbly and doesn’t hold its shape, add a little more water, a splash at a time.
On a clean, smooth surface, roll the dough into a log 5cm in diameter. Roll it tightly in plastic wrap, then chill for at least 20 minutes to firm.
While the dough chills, preheat the oven to 180˚C and line a baking tray with parchment paper. Using a large, sharp knife, slice the dough into 1cm-thick discs, then place them 2cm apart on the baking tray. If the dough crumbles a little when you slice it this is ok – just press the crumbs back into place. Bake the biscuits for 10 minutes or until golden, then cool on a wire rack before serving.
“Ima means mother in Hebrew – that’s because I cook like a mother, not like a chef. All our food is made with love and care.” - Yael
