Algerian Helouwa Ta'aba (Lemon or Sesame Cookies)

Ingredients

• 1 kg plain flour
• 6 eggs
• 250 g granulated sugar (I use 200g-220g)
• 2 teaspoons baking powder
• 1/4 liter sunflower oil or vegetable oil or canola oil

Lemon Version

• 4 lemons, zest of, finely grated

Sesame Version

• 1 egg, beaten
• 1/4 cup sesame seed, lightly toasted

Directions

1. 1

   In a large bowl, beat the eggs & the oil.

2. 2

   Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.

3. 3

   Once you have a firm dough, you can shape your helouwa.

4. 4

   To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).

5. 5

   If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.

6. 6

   Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).

7. 7

   Allow to cool then store in an airtight container for upto 2 weeks.