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Gers Ogaily

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20 min (plus 30 min rest)
Prep
20 min
Cook
8
Servings

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 tsp saffron threads, soaked in 1 tbsp warm water
  • 1 tsp ground cardamom
  • 1/2 tsp nigella seeds (black seed)
  • 1/4 cup (60 ml) milk, approximately
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg, beaten, for glazing

Method

  1. Cream the butter and sugar together until light and fluffy.
  2. Beat in the saffron water and cardamom.
  3. In a separate bowl, whisk together the flour, baking powder, nigella seeds and salt.
  4. Gradually fold the dry ingredients into the butter mixture, adding milk a little at a time until a soft, workable dough forms.
  5. Cover and rest the dough for 30 minutes.
  6. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
  7. Shape the dough into small rounds or traditional finger shapes, place on the tray, and brush with beaten egg.
  8. Bake for 15-18 minutes until golden, then cool completely on a wire rack before serving.

Introduction: Gers Ogaily are dense, fragrant Kuwaiti tea cookies flavoured with cardamom, saffron and nigella seeds, traditionally baked for Eid and shared generously with neighbours and family as part of the festive spread.

Cultural Background: Gers Ogaily are dense, fragrant Kuwaiti tea cookies flavoured with cardamom, saffron and nigella seeds, traditionally baked for Eid and shared generously with neighbours and family as part of the festive spread.

Tips: Do not over-mix the dough once the flour is added, to keep the cookies tender rather than tough. Cookies will firm up as they cool, so slightly underbake for the best texture.

Variations: Roll the shaped cookies in sesame seeds before baking for extra crunch and flavour. A date-filled version encloses a small piece of date paste inside each cookie.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: No reheating necessary; best enjoyed at room temperature with tea.

FAQs:

Q: What is nigella seed?

A: Also called black seed or black cumin, it has a slightly bitter, oniony flavour common in Gulf baking.

Q: Can these be frozen?

A: Yes, baked cookies freeze well for up to 2 months in an airtight container.

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