Lancashire cookies and buttery, sweet and melt in your mouth cookies. Bite-sized sandwich cookies that are like little drops of heaven. Using sprinkles to cover the sides is optional but highly appealing.
We are almost there... the end of Ramadan is in a few days. It always seems hard at the beginning of Ramadan then... days fly by and it is time to say goodbye to this precious and holy month.
After the last day of Ramadan comes the 3 days of Eid. Although Eid is the time to harvest all the rewards for your hard work of discipline during Ramadan, there is always something that breaks Muslims' hearts on the first day of Eid, which is parting with Ramadan. Eid is also a great time for making memories with your kids. Vivid memories of mothers baking delicious cookies with neighbors are there in our hearts and mind from our childhood.
For the Eid we prepare lots of cookies like Kahk, betefour, Ghorayeba and this Lancashire cookies. Lancashire cookies originated in the UK and seems it traveled to Egypt during the British occupation period and although I do not like occupations or whatever comes with it, I like these cookies so much that I might forgive a year or two of their 74 years of occupation :).
My kids liked these cookies a lot and the whole patch was gone in no time. These were great snacks for them at school instead of store bought ones.
Here is a short video to show you how to make these delicious cookies. Eid mubarak for everyone observing this great day. Enjoy the rest of the week.
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- 1 stick (115g) unsalted butter. room temperature.
- 1/2 cup (54g) confectioners' sugar, sifted.
- 1 egg
- 1/2 teaspoon vanilla extract.
- 1/4 cup + 2Tablespoons (50g) corn starch.
- 1 1/4 cup (170g) all purpose flour. divided.
- 1/2 teaspoon baking powder.
For gluing and garnishing:
- Jam, Nutella chocolate, ground nuts, coconut flakes and sprinkles .
- Preheat oven to 350F.
- In a bowl cream the butter until it gets pale and fluffy.
- Add the powdered sugar, egg and the vanilla then beat.
- Sift 1 cup of the flour with corn starch and baking powder. Keep the remaining flour aside.
- Gradually add to the butter and mix until you get a uniform dough.
- If you feel your dough is too soft add the remaining 1/4 cup of flour one tablespoon at a time. Note1
- Form 36 small balls, press lightly against the cookie sheet. Note2
- Bake for 12-15 minutes, cookies should be lightly browned at the bottom but still pale on top. Let them cool down on the baking sheet for 5 minutes then transferee to a cooling rack to cool completely.
- Stick every two cookies together with your favorite jam or Nutella chocolate. Note3
- Roll in ground nuts, coconut flakes or sprinkles.