Christmas Cookies Taste of South Sudan
This is our second post in the series of Christmas Cookies from the Taste of South Sudan. To see the first post please check out Ghorayebah Cookies post. I set out to make the South Sudanese Kabis, and this is what turned out. They are airy, light, somewhat crunchy, not too sweet, and in comparision to shortbread cookies, these cookies hold their shape and don’t crumble easily. The Christmas Cookies go perfectly with South Sudanese chai or black tea. The South Sudanese kabis is made using ghee, sugar, eggs, milk, flour. A key ingredient is ammonia carbonate, called nashader in Arabic, which is a traditional rising agent used before the advent of baking powder.
Christmas Cookies Taste of South Sudan recipe are traditionally shaped using a handheld meat grinder with a custom cookie attachment to create rectangular shapes with a zigzag design. I did not have the custom cookie attachment, so instead I rolled the dough and used cookie cutters to make the various shapes as seen below.