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.
Ingredients
2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup butter, softened
1 egg yolk
1 tsp ground cardamom
1/2 tsp cinnamon
Pinch of saffron in 1 tbsp rosewater
1/4 tsp baking powder
2 tbsp sesame seeds
Powdered sugar for dusting
Instructions
1Cream softened butter and powdered sugar together until light and fluffy, about 3 minutes with a wooden spoon or mixer.
2Add egg yolk, saffron-rosewater, cardamom, and cinnamon. Mix until well incorporated and fragrant.
3Fold in flour and baking powder, mixing gently until a soft, pliable dough forms. Do not overwork the dough.
4Shape into small dome-shaped cookies, about 3cm across. Press sesame seeds gently into the tops of each cookie.
5Place on parchment-lined baking sheets with space between each. Bake at 170C for 15-18 minutes until lightly golden on the bottoms.
6Cool 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.