Ingredients:

Fennel Ground, Aniseed Ground, Mahleb, Dry Yeast.

How to use:

in one bowl add, 500g self-raising flour, 500g plain white flour, 250g unsalted melted butter, start with 180ml of warm milk add up to 250ml if need be. knead the dough until well combined, should be a smooth and non-sticky dough texture. Nigella and sesame seeds are optional.

leave dough to rest minimum 4-6 hours.

1 Kaak el Khamis bag used per 1kg of flour (makes up to 24 small biscuits)