Fragrant, crumbly cookies scented with cardamom, cinnamon, and a touch of saffron, often shaped into domes and dusted with powdered sugar. These delicate Kuwaiti tea cookies melt on the tongue.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cream softened butter and powdered sugar together until light and fluffy, about 3 minutes with a wooden spoon or mixer.
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2
Add egg yolk, saffron-rosewater, cardamom, and cinnamon. Mix until well incorporated and fragrant.
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3
Fold in flour and baking powder, mixing gently until a soft, pliable dough forms. Do not overwork the dough.
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4
Shape into small dome-shaped cookies, about 3cm across. Press sesame seeds gently into the tops of each cookie.
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5
Place on parchment-lined baking sheets with space between each. Bake at 170C for 15-18 minutes until lightly golden on the bottoms.
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6
Cool completely on the baking sheet, then dust with powdered sugar. Store in an airtight container.
Did You Know?
During Eid in Kuwait, families exchange beautifully arranged trays of habba cookies as gifts, judging each other's baking skills.
Chef's Notes
Equipment Tips
- baking sheets
- mixing bowl
- parchment paper
The Story Behind Habba
Habba cookies are a cornerstone of Kuwaiti celebration cuisine, prepared in large batches for Eid al-Fitr and Eid al-Adha. The cookies reflect the Gulf love of cardamom and saffron, spices that arrived through Kuwait's historic role as a trading port. Baking habba is a social event in Kuwaiti households, with women gathering days before Eid to prepare hundreds of cookies for family, friends, and neighbors. The quality of a family's habba is a source of genuine pride.
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