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Recipe: Tunisian biscuits

Doigts and boulou

Prep:

Cook:

Serves:

    Doigts (fingers)

    Makes up to 30-35, or 20-25 larger biscuits

    Ingredients

    ● 2 eggs
    ● 2 tsp vanilla sugar
    ● 150g caster sugar
    ● 125ml vegetable or sunflower oil
    ● Approx 500g self-raising flour

    Method

    ● Heat your oven to 190°C (180°C fan oven) and line a baking sheet.
    ● Beat the eggs, sugars and oil with a fork.
    ● Add the flour gradually, mixing with your hands to disperse any flour lumps until the mixture forms a firm ball which should not stick to your fingers. If you prefer a softer biscuit, add less flour.
    ● Separate the dough into small balls and form into finger biscuits. Bake for approximately 10 minutes until the dough is golden brown.

    Boulou

    Makes up to 60

    Ingredients

    ● 4 eggs
    ● 300g caster sugar
    ● 4 tsp vanilla sugar
    ● 250ml vegetable or sunflower oil
    ● Up to 1kg self-raising flour
    ● Generous handful of each of dark chocolate, raisins, flaked almonds, anise seeds

    Method

    ● Follow the recipe for the finger biscuits, but use only enough flour to produce a soft dough.
    ● Divide the dough into four. Add chocolate to one quarter, raisins to the second, almonds to the third and the anise seeds to the fourth.
    ● Shape each ball into a rectangle.
    ● Bake at 190°C for about 15-20 minutes until golden brown.
    ● Allow to cool, cut thin rectangular biscuits from each block.

    homecookingbyfabienne.co.uk

    Method
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