Zebra Cake Turned Biscotti

I seem to fall into a pattern; one that I try to come to terms with, adjust to. It starts off with a quick job that drives me to run for an amount of time on what seems like the positive energy of this world compounded. Work happens in the midst of this; success comes in bursts. Later as it ends, I become harsher, a cracked heel. It is over and in some way, I too am over and worn out. I will sleep for days, read for hours, approach my kitchen out of necessity and watch food shows out of habit but no particular interest.  

A while later, I return after my hips have stretched and I have inhaled a large but untold number of biscuits, store-bought and homemade (not our home but another maybe mother or mother in law). Then when they are all gone I become biscuit-desperate, I make my own. Only then do I realize that I missed what I do. I missed my kitchen. I missed me.    

 Zebra Biscotti
(Adapted from BBC Food)

You'll need:
butter, to grease
4 large eggs
250 grams of granulated sugar
100 ml of milk
250 ml of sunflower oil
1 teaspoon of vanilla extract
475 grams of self-raising flour
1 teaspoon of baking powder
25 grams of cocoa powder

Preheat your oven to 180 degrees Celsius. Butter a 23 cm cake tin. Crack your eggs and pour your sugar into a large mixing bowl. Pour in the milk, oil and vanilla extract and mix with a handheld electric whisk for a minute. Add 175 grams of your self-raising flour and whisk again until smooth. 

In a separate bowl, pour half of your mixture. Whisk in 1/2 a teaspoon of baking powder and 175 grams of flour and set aside. In the other bowl (the first bowl), mix in the cocoa powder, 125 grams of flour and the other 1/2 teaspoon of baking powder. 

In your cake tin, spoon two tablespoons of plain cake mix into the center then spoon two tablespoons of the chocolate mixture in the center and on top of the plain cake mix. Continue to do this until both cake mixes have been used up. You'll end up with alternate rings of cake mix in the tin. 

Bake in your oven for 40 minutes or until a skewer comes out clean. Remove from the oven, turn the cake out onto a wire rack and cool. Once cool, have a slice then place the cake onto a chopping board. Cut the cake into thick straight slices and arrange the soft cake, one side down, onto a baking sheet. Bake for around 15 minutes in a 190 degree Celsius preheated oven until they reach a light golden color. Transfer the biscotti onto a wire rack and cool completely before storing in an airtight container. 

Kahk for a guest post

Yasmeen over at Wandering Spice had asked me to guest post for her while she was busy getting married. For this post, she asked me to focus on Middle Eastern dishes or ones that were wedding-related. I chose both and used a simple enough recipe for Kahk, an Egyptian biscuit/cookie that's dusted in powdered sugar and is a symbol of celebration in our big, beautiful country. For the recipe, please visit Yasmeen's blog. 

Sugar Cookies for cookie-cutter women

As featured in The Daily News Egypt.

On the 10th day of the 10th month of 2010, I broke my finger and made an unexpected friend.

Irrespective of the pressing need to operate, it was not until a week later, after the kids were cured of their cold, that I would have to submit to surgery. This friend who stood by me and cooked fragrant Iranian food for our household while I was incapable, whose own little girl attended the same school as my stepchildren, would link some awful truths to the picture I drew of Iran in my mind.

She would come and keep me company, refilling my white bowl with steaming spoonfuls of Iranian biryani and my ears with the warm drawl of her accent. It was easier to sit on our balcony on the 21st floor. It was easier to stare into the distance when words failed you, the adult that you are, responsible for children and a home.

With a casual laugh and a toss of her hair, she talks about her country's past and my country's future, about the ways of oppression and alienation, forgiveness and trust and most importantly, the price of being a woman.

Stories of ladies beaten in the streets for wearing nail polish - “You cannot pray like this,” of ladies who could only show their fringe if it was brown - “Blond hair is for your husband at home,” of men who had enforced haircuts deemed acceptable by the government and a vast majority drinking themselves into oblivion to avoid the reality of day-to-day living.

As I cracked the delicate crust of sholeh-zard, a sweet saffron-infused almond rice dessert tinged with turmeric and aromatic spices, I felt blessed that we had not become what she was so bitterly describing.

Today as we approach the end of 2011, I do not feel as secure because I cannot yet determine what to expect and I wonder what I will have to adapt to or become. I fear that I might not be able to take part in a male-dominated kitchen because I am a woman or that an ultra-conservative man will one day come and accuse me of being a gastronomic pimp caught up in the dirty business of food pornography.

I cannot lie – Egyptians on all levels are still afraid; the barrier of fear has not been broken.

Scraping the bottom of my small cut-glass bowl, my friend's nonchalant attitude begins to shift. With a wavering voice, she remembers her daughter asking her, upon leaving Iran, why she wasn't wearing her “uniform” anymore, and how she noticed that people smiled in the street, questioning why they were happy – a detail most adults would not take note of.

This beautiful lady with a constant bounce in her step, a hair color that changed with the month and a broad and cheeky grin had left her country in search of a better life for her daughter. I cannot bear to see this happening to our daughters, to our children; it is unfortunate to say that I currently consider it a blessing that I do not have any of my own.

With Christmas literally around the corner, the only thing I truly pray for is a little more forgiveness in this country and a lot more compassion because Egypt is tired and needs a pick-me-up, a sugar rush, some good news, an attempt at positivity and a more united spirit.

Sugar Cookies:

1 ¾ cups of all-purpose flour
1/8 teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Royal Icing:
1 large egg white
1 teaspoon lemon juice

2 cups powdered sugar, sifted

Whisk together the flour, baking powder and salt. Set aside. With an electric mix, cream the butter and sugar until light and fluffy (3-4 minutes). Add the vanilla and egg. Mix for a minute then add the flour mixture. Beat until it looks smooth. Split the dough in half. Wrap each half in cling film and refrigerate for an hour.

Preheat oven to 177 degrees Celsius. Line two baking sheets with parchment paper. Roll out one half of the dough to a 1 cm thickness on a floured surface. Make sure the dough does not stick by rotating while you roll. Cut out the cookies using a floured cookie cutter. Place the cookies on a baking sheet and chill for 15 minutes. Bake cookies for 10 minutes or until they begin to slightly brown around the edges. Cool on the baking sheet for a few minutes before moving them. Frost with royal icing. Royal icing must dry entirely before storing. This can take hours. Store cookies in an airtight container between layers of parchment paper.

Royal Icing:
Beat the egg whites with lemon juice with an electric mixer. Add the powdered sugar. Mix on low until smooth. Increase speed to medium and beat for 7-10 minutes until stiff and shiny. Royal icing has to be used or covered immediately so as not to harden. Split into different bowls if you wish to color it. Put the icing in a piping bag with a plain tip. Pipe a border around the cookie. This recipe is to create the hard border before “flooding” the cookie. To flood the cookie, add teaspoon by teaspoon of water to the remaining icing until it reaches a thinner consistency to fill the cookie border. Remember to allow the border to dry before flooding then rest it until it dries completely before storing.

Heavy Hips: Chocolate Chip Cookies

Dear feelings,

I have decided to block you. Yes, like on Facebook or on MSN. I'm cool like that. I'm going to block you. For as long as my cookies last, I will. Who needs you to surface your ugly head when I have chocolate chip cookies right under my nose? Really, really, really good ones too. Chewy ones. Ones that make you believe that the world is still a place that is good and wholesome. A place where sugar and butter don't go to your hips. A place where you're always warm and there are no bad moms and dads. So for now, feelings, I'm going to make you jealous and have them take your place and I command you to be dormant until I'm done with my chewy cookies and the weight I'm going to gain tomorrow morning. Thank you for behaving.

Kisses, 
Cookie Killer 


After hours of searching for a recipe, I ended up with my adaptation of this. If I didn't remember making these cookies, I'd believe that I bought them while sleep-walking. 

You'll need: 

2 cups of all-purpose flour

1/2 teaspoon of baking soda

1/2 teaspoon of salt

3/4 cup of unsalted butter, melted

1 cup of packed brown sugar

A scant 1/2 cup of white sugar

1 tablespoon of vanilla extract

1 egg

1 egg yolk

2 cups of semisweet chocolate chip (I used 1 cup of milk chocolate chips, which made these richer + 1 cup of smashed up, pounded to bits dark chocolate.)

Preheat your oven to 165 degrees Celsius. Grease your cookie sheet or line with baking paper. Sift the flour, baking soda and salt and mix in a separate bowl. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well mixed. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 minutes in the oven or until the edges are lightly toasted. They'll still feel super soft. Cool on baking sheets then transfer to a air-tight container to retain chewiness once they're cool. Smell and smile please.