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 ♥♥.
These batons look super delicious, Amira! I would eat them all by myself.
It was very hard for me to keep my hands away from it:) . Thanks for your comment.
Nice recipe! I have one more question though… I add the ghee to the dried ingredients right?
Yes sure, sorry I did not mention that. Thanks Sarah for asking.
I did them and I loved it!
I am an Egyptian who has been living in Europe for sometime (recently just moved to Zurich)… I only just started experimenting with the Egyptian cuisine… Thanks to you a lot of what I do tastes like what my grandmother would always have!
Beautiful site! Keep it up!
I am so glad you liked them … It really reminds me of Egypt 🙂 Thanks for your sweet words Sarah.
I love the idea of adding cumin in these batons!
I love cumin and these cracker sticks must be so nice with cumin flavor! I love making food that reminds me of old days. I always think it’s so strange that now “I” have to make instead of mom… time flies!
These look really interesting! Anything with cumin gets my attention, and I love things with a salty flavor. Really nice — thanks.
I could definitely eat the whole batch myself! I have a weakness for breadsticks. Thanks for your message, iA, I will call you soon, it’s just been very hectic with me doing nothing but driving, I don’t like to talk and drive.
Don’t ever use your cell while driving, it is very dangerous as it distracts your mind. Thanks for your sweet comment. I’ve been so busy too preparing my kid for the TCAP this week.
I love bread, but never baked any with cumin…they look delicious Amira…
Thanks for the recipe, have a great weekend 😀
These look and sound so lovely…similar to a bread my mom used to make! Thanks for sharing, Amira!
Amira, I noted your comment about your Mom at the end of your post- she would be proud of your recipe!
Thanks Fran I do really miss her so much. Miles and miles are between us yet she is always in my heart and in my prayers.
Hi Amira. My mum recently passed and she used to make them.(greek Born in Egypt )…unfortunately she didn’t give me recipe…just don’t understand is butter melted in with dry ingredients? How much water is needed? Thanking you. I can’t wait t make them today for my party.
I’m so sorry for your loss Helen, my dad passed away a month ago too so I can feel for you. For the recipe the butter is melted and added to the dry ingredients then add the ammoount of water stated above slowly. Please remember that flour is different from brand to brand and even by season so just mix enough water to get a nice consistency, mine took a 1/4 cup + 2 Tbsp of water.
Thanks for stopping by and I hope you’ll like it.
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 oven until golden brown.
I’ll try to make this recipe and post about it soon with exact measurements. I hope this helps and until then keep checking 🙂
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.
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?