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Afghan Sweet Bread (Roht) |
"Although roht is technically a candy bread, in my family it's miles made extra like a cookie. This is my aunt's recipe, which is quite simple and easy. Enjoy with tea."
Ingredients :
- 3 cups all-reason flour, plus greater for dusting
- 1 half of teaspoons baking powder
- 1 half teaspoons floor cardamom
- 1 pinch salt
- 2 eggs
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon nigella seeds (non-obligatory)
Instructions :
Prep : 20M | Cook : 10M | Ready in : 40M |
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- Preheat oven to 375 ranges F (one hundred ninety ranges C). Grease one 11x13-inch square baking dish.
- Whisk flour, baking powder, cardamom, and salt together in a bowl.
- Whisk eggs collectively in a small bowl. Discard 1/4 of the egg mixture. Combine closing egg combination, butter, and sugar in a huge bowl; beat with an electric powered mixer on medium pace till smooth, approximately 3 mins. Fold the flour combination into the egg aggregate slowly. Beat in brief on low pace just until dough comes together.
- Transfer dough to the baking dish. Dust your fingers with flour and pat dough into a fair layer about three/four-inch thick. Prick dough in numerous places with a fork and sprinkle the nigella seeds calmly on pinnacle.
- Bake within the preheated oven until gently golden, 20 to 25 minutes. Remove from the oven and run a knife around the rims to loosen it from the pan; cut roht into squares while nevertheless warm. Let cool.
Notes :
- Nigella seeds are small, black seeds that have a nutty, moderate onion taste. Also referred to as "Kalonji," they're used as a spice in Asian cooking.
- Nutrition information for this recipe includes the full quantity of egg. The actual quantity of egg ate up will vary.
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it evenly, and make clean-up less difficult.
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