Ingredients
Check off ingredients as you go
Makes about 40 pieces
- 4 large eggs
- 220-250 g (1 cup + 2 Tbsp to 1¼ cups) light brown sugar
- 2 tsp vanilla extract (or 2 packets vanilla sugar)
- 2 tsp baking powder (10 g)
- 200 ml (¾ cup + 1 Tbsp) neutral oil
- 770-800 g (6-6½ cups) all-purpose flour (plain flour), sifted
- 2 Tbsp orange blossom water
- zest of 1 lemon (optional)
- A few drops of bitter almond extract (optional)
For the egg wash (optional)
- 1 egg, beaten
- In a large bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla sugar. Add the baking powder, the lemon zest (if using) and the oil. Pour in the orange blossom water and bitter almond extract, then add the flour. The dough should be soft but slightly sticky. Chill it if you can, which makes it easier to handle.
- Shape into fingers or rings, keeping them fairly small because they puff up in the oven (lightly oil your hands if needed). Arrange them well spaced on a baking sheet lined with parchment paper. Brush with beaten egg (optional).
- Bake in an oven preheated to 160°C (325°F) until lightly golden. It goes quickly, about 18-20 minutes.
Variations
- Some people sprinkle on white sesame seeds before baking.
- If you use orange blossom extract, a few drops are enough because the aroma is concentrated. You can also play with the flavors by using vanilla or rose extract, for example.
- As for the amounts of sugar and flour, I recently cut them down and find the kaaks just as good that way. I’ve left the original proportions here, so it’s up to you.