These delicately spiced biscuits (or as we generally call them in Somali – buskud) are usually made for the Eid festivals, birthdays and weddings. The week before Eid, Somali homes are filled with the delicious aroma of baking and a frenzy of cleaning to get ready for the festival.
I am not sure how these biscuits came into Somali cuisine. Perhaps we appropriated them from the Italians who colonised Somalia and were in the country for about 100 years. Or maybe an intrepid Somali from British Somaliland or French Somaliland got the recipe from a British or French friend. Wherever they came from, they are a welcome addition to our fusion food culture!
Enjoy the buskud with spiced Somali Shaah.
- 2 cups self raising flour and 1 cup plain flour
- 1 cup sugar
- 3 eggs
- 250g butter
- 2 teaspoons cinnamon or cardamom powder
- Melt butter and mix with sugar.
- Beat eggs in a separate bowl.
- Add eggs to melted butter and sugar. Beat very well.
- Sift flour and cinnamon or cardamom in a bowl.
- Add the eggs, butter and sugar mixture.
- Gently knead in a bowl until the mixture no longer sticks to the bowl.
- Cut to desired shapes and bake until golden brown.
Author : Shukri Abdikarim
Recipe by : Shukri Abdikarim