- 250 grams (0.551 pounds) margarine
- 2/3 cup olive oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 egg
- 1 egg white
- 1 package baking powder
- 5 1/2 cup flour
- 1 egg yolk
- Nigella seeds
Another long lasting cookies recipe. This one will be the favourite for ladies who want to keep many cookies for their “unexpected” guests. The cookies (or biscuits, I don’t know how to categorize it) can be stored in a deep-freeze for many weeks and you can prepare it in almost an hour. These crispy-like cookies are light and satisfying. You can also eat them if you get up earlier in the morning or if your stomach gets angry at midnight.
A deep kneading pot
An electric mixer
An egg brush
Take the margarine, olive oil, egg, egg white, salt, granulated sugar and 3 tablespoons apple cider vinegar into a pot, and beat these by using an electric mixer.
Add flour and baking powder. Pout 1 tablespoon apple cider vinegar onto the baking powder and start kneading. Knead until you get a dough soft like earlobe.
Take walnut sized pieces from the dough and roll them on your palm. Then spread the dough like a cylinder on a flat surface and fold the edges. Try to get a shape like on the photo. Make the same for the remaining dough.
Egg brush all the doughs on the oven tray and sprinkle some nigella seeds.
Bake until their tops turn red in the oven set and preheated to 200 °C (390 °F).