Baton Sale or bâton salé is sort of salty stick cracker that is very buttery and delicious. It is very common in Egypt and it is used to be served in birthday parties along with other salty baked goods. The Egyptian baton sale version has a nice cumin flavor. You can make it with caraway or nigella seeds but I’ve made it the traditional way with cumin seeds.
You will need:
- 3 c of all purpose flour.
- 1 c of butter or ghee.
- 2 tsp salt.
- 2 Tbsp cumin seeds.
- 1 Tbsp dry yeast.
- 1tsp sugar.
- 1/4 plus 2 TBSP lukewarm water.
Start by adding all the dry ingredients together then melt the butter and add it to the dry ingredients. Slowly add water until you get a firm dough. Moisten your hands with some oil or butter then take a small ball of the dough and roll into a thin long – 4 to 5 inch- sticks.
Bake for 10-12 minutes in a pre heated 400F oven. You can brush it with egg wash if you would like a more shiny look.
Very very delicious …. aaahhhhh reminds me so much of the good old days :). I miss you mom ♥♥.
Thank you so much, Amira for this recipe. It came out delicious. I felt I was back in Alexandria as soon as I bit in one of these. Truly spot on. I did make just a couple of minor changes. I toasted my cumin seeds. Also, used half butter and half ghee and I found that this needed more water, almost double, for the dough to be workable. Finally, these took about 17min to cook fully. Very small tweaks for an incredibly delicious and easy recipe. Thanks again.
Anne, I am happy that you liked the recipe and thank you so much for your comment and for sharing your experience with us. roasting the cumin will bring up all its aroma and deliciousness, I will add this to the notes of the recipe. Thanks again, glad it brought back good memories for you.
One of my favorite things to eat with Bulgarian feta and olives. Have not had these in over 15 years, my last trip to Egypt… I will definitely give this recipe a try. Thanks so much!
Thanks Ann22, these sure are great with white cheese. Let me know how it went with you.
Thank you so much, Amira for this recipe. It came out delicious. I felt I was back in Alexandria as soon as I bit in one of these. Truly spot on. I did make just a couple of minor changes. I toasted my cumin seeds. Also, used half butter and half ghee and I found that this needed more water, almost double, for the dough to be workable. Finally, these took about 17min to cook fully. Very small tweaks for an incredibly delicious and easy recipe. Thanks again.
There was one Egyptian chef he said not to put yeast and instead uses baking powder. How will this affect the end product if I do that? I did your recipe by the way and it turned out great. I reduced to the salt by half cause to me that was salty enough. And now wondering if next time I can omit the yeast and just put a little baking powder?
Dear Amira
I’ve just discovered your website and I admire it so much.I’m trying this recipe for my kids ….wish me luck.
Thanks Wessam for your sweet words I hope this blog will inspire you to make delicious recipes for your family.
Hi Amira.
I was wondering do you have a recipe for bosumart biscuits. They are dipped in tea then eaten. I can’t find a recipe anywhere They look similar to the biscuits on this post. Hope you can help me
Hello Catherine, Yes I know Bosomaat very well, it is very popular in Egypt but less fatty than the baton sale. I have a recipe for it, I hope this will help: 4 c all purpose flour 1/4 to 1/2 c of sugar – depends on your taste. 1/4 c oil 1/4 c powdered milk. 1 Tbsp dry yeast. a dash of salt. Lukewarm water to form a nice consistent dough. sesame seeds to garnish- optional. Mix everything well together, then form into think sticks or rings. Roll in sesame seeds and let it bake in a 350F pre heated… Read more »