Yemeni caak is a cross between a biscuit and a cookie. It is savory and a little bit sweet. A staple for any special occasion or even afternoon tea, it pairs well with hot tea. There are different versions, including one with corn flour, dates, and whole wheat flour. This is the basic recipe.
4 2/3 c. flour
1 cup plus 3 tbsp. butter
2 whole eggs
2 eggs whites
2/3 c. milk
1/2 tsp yeast
1/2 tsp salt
2 egg yolks
1 1/2 tbsp. milk for egg wash
black seeds or sesame seeds
Mix the yeast into the milk so it dissolves. Then, mix together the flour, butter, eggs, egg whites, milk sugar and salt until combined.
Cover the dough and let it rest for 20-30 mins.
Preheat oven to 375 F and begin by shaping the dough into small cookies. You can use the shape shown in the video or leave them round. Once the cookies are shaped, cover and let rest for 30 mins.
Prepare the egg wash by mixing 1.5 tbsp. of milk with the two egg yolks. Spread this over the tops of the cookies. Then add black seeds and/or sesame seeds.
Bake in preheated oven for approx. 25 mins. or until golden brown.