Buttery Baku biscuits
Buttery Baku biscuits (Bakı qorabiyyəsi) are sold in most cake shops in the Azerbaijani capital and other x-USSR towns, but the home-made biscuits are even tastier.
Around 80 biscuits
600 g wheat flour
350 g butter
150 g caster sugar
white of one egg
jam
Cream the butter and sugar until smooth about 5 minutes. Carefully beat in the egg white. Sieve the flour into the mixture and beat into a smooth dough. (It feels like plasticine that you’ve been holding for a long time).
Line and grease a baking tray. Spoon the dough into a piping bag fitted with a large nozzle. Squeeze out the dough into rosettes, spacing them well apart on the baking tray.
Put a drop of jam in the centre of each biscuit. Use a brightly coloured jam that will contrast with the colour of the biscuit – strawberry, raspberry, red cherry and apricot are all suitable.
Bake in a hot oven, preheated to 220C. Bake for around 7-9 minutes. The biscuits cook quickly so keep your eye on the oven.
Nush Olsun! Enjoy your meal!
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