E'ras (Anise Shortbread Disks)
E’ras, or Anise Shortbread Disks, are a lovely way to ring in the Eid celebrations. A day or 2 before the holiday, making these cookies was a whole family affair. My mom remembers generations of women: her grandmother, mother, aunts, and older sisters gathering together in the kitchen, kneading and forming dough by hand and shaping them into a variety of iterations. There were a lot of mouths to feed back in the day, between the adults, siblings, and cousins. Eid was also prime opportunity for relatives and friends to visit, and every single one had to be presented with a tray full of treats, even though they just came from a house where they were offered the exact same.
Growing up, while everyone grabbed ma’amoul, I always went for the E’ras. After eating all of the nut-filled and date-filled treats, the simplicity of these crumbly, sweet, lightly fennel-scented disks were always a welcome addition, especially with a cup of morning coffee or tea.
E’ras use essentially the same dough as Twaytat, with a couple more added ingredients. E’ras are the simpler cousin: no filling, and baked instead of deep fried. Should you choose to go on an Eid cookie baking extravaganza, use half of the dough for Twaytat and the other half for these shortbread disks.
I hope you give these cookies a try! If you do, don’t forget to put it in the comments to let everyone know how it worked out. You can also tag @omayah.atassi and #omayahcooks on Instagram! I love to see your creations!
E’ras (Anise Shortbread Disks)
These thicker-cut fennel-spiced shortbread disks are typically made during Eid celebrations in Homs. They’re perfect anytime of year next to your morning coffee or tea.
Makes: About 50 cookies
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
6 c flour
2 c ghee
1/2 c sugar
2 Tbsp ground fennel seeds
1 tsp ground mahlab
1 tsp baking powder
1 c warm water
Instructions:
Combine the flour, ghee, sugar, mahlab, fennel seeds, and baking powder in the bowl of a stand mixer fitted with a paddle attachment set on medium. Slowly drizzle in the water until well combined. The mixture should appear somewhat crumbly, and you should feel some graininess when forming a ball in your hand, but it should come together easily. Set aside, cover with plastic wrap, and rest for 30-60 mins.
Preheat oven to 400°F/200°C. Roll out a portion of the dough until about 1/2-inch thick. Cut circles with a 4-inch round cookie cutter and place on a baking tray. Use a fork to lightly prick the top of each round, making a desired design.
Bake in the oven for about 20-25 minutes, or until golden, flipping the pan midway through.
Allow to cool completely on the baking sheet. Store in an airtight container and enjoy for 2-3 weeks.