I’ve always liked biscuits with milky taste to them. Personally for me, the milky taste gives another notch of creaminess to the biscuits 😀
As for these biscuits, I remember I’ve always liked them but have never made them myself as back in Malaysia it was easier and more convenient to just buy ready made biscuits from officemates or bazaars. Living abroad changed all those.
When I first decided I wanted to learn to make these milky gems, I looked everywhere for ghee. Ghee is the fat that’s used in the original recipe. I had not luck finding ghee.
Well I did find it in an Asian shop which is a 1 hour drive from my town and it’s so expensive that I’m not willing to pay that amount of money for just some fat 😀
So I started using butter as substitute and after several tries, I finally finalised this recipe. One thing that I found out is using butter requires less flour as compared to using ghee.
Anybody has that similar encounter?
Anyway, even though using butter and not ghee I can assure you that these biscuits are flaky, creamy, milky and delicious as they should be. Try and you’ll see 🙂
Watch how to make milky Arab cookies in the video below:
Milky Arab Cookies
- 1 1/3 cup unsalted butter (300 gr), room temperature (I substitute ghee for butter as ghee is extremely difficult to find here)
- 1 cup powdered milk (125 gr)
- 2 1/4 cup all purpose flour (290 gr)
- 1 cup icing sugar (120 gr), sifted
- In a bowl, whisk butter until fluffy. Add in powdered milk and continue mixing until well combined.
- Add in flour in 2 addition, mixing until well combined in each addition. Try not to over mix as that will result in tough cookies.
- Form small balls, lightly press the top surface and arrange them on a greased baking tray. Bake at 355ºF (180ºC) for 15-20 minutes or until golden brown and fully cooked.
- While the cookies are still warm, coat them well in icing sugar. Cool completely before storing.
- From experience I find myself having to add and reduce the total amount of flour used in this recipe depends on the butter being used. Some butter has more water content and some less. Adjust the flour amount accordingly. The dough should not crumble when you grab some and form into a ball.
- I use regular butter from either Aldi, Lidl or Mercadona brand. Nothing fancy 🙂