Go Back
Palm Sunday Cookies

Palm Sunday Cookies (كعك الشعنينه)

5 from 1 vote
Palm Sunday Cookies (كعك الشعنينه) are traditional biscuits baked on the occasion the name indicates. Made with love and a lot of good ingredients, you will love how easy and delicious these treats are with our recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 27 minutes
Servings: 70 Cookies
Course: Baking
Cuisine: Lebanese
Calories: 102
Ingredients Equipment Method Video Notes

Ingredients
  

  • 625 grams Wheat Flour T45
  • 625 grams Fine Wheat Semolina
  • 200 grams Butter
  • 200 grams Vegetable Shortening
  • 500 grams Sugar
  • 250 mL Milk
  • 22 grams Baking Powder
  • ½ tsp Mahleb
  • ½ tsp Ground Nutmeg
  • 1 tsp Orange Blossom Water
  • 1 tsp Rose Blossom Water

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Spatula
  • 1 Baking Sheet
  • 1 Pair of Nitrile Gloves Safe Food Contact
  • 1 Rolling Pin
  • 1 Set of Shaping Molds
  • 1 Roll of Cling Film

Method
 

Dough Preparation
  1. In a large mixing bowl, add the flour and semolina
    625 grams Wheat Flour, 625 grams Fine Wheat Semolina
  2. In a separate bowl add your butter, and your vegetable shortening
    200 grams Butter, 200 grams Vegetable Shortening
  3. Melt them in the microwave
  4. Mix them well using a spatula and allow them to cool to room temperature
  5. Pour your sugar in the mixing bowl with the flour/semolina followed by the baking powder, the nutmeg and finally the mahleb
    500 grams Sugar, 22 grams Baking Powder, ½ tsp Ground Nutmeg, ½ tsp Mahleb
  6. Mix everything well together and create a hole in the middle
  7. Pour in the butter/shortening mixture
  8. Using gloves, mix everything very well to incorporate all the ingredients together
  9. Once you obtain a wet sand like texture, create a hole in the middle
  10. Add the milk, followed by the orange blossom water and the rose blossom water
    250 mL Milk, 1 tsp Orange Blossom Water, 1 tsp Rose Blossom Water
  11. Mix and incorporate well to obtain a dough
  12. Once well formed, press the dough to the bottom and divide it into four sections
  13. Cover the mixing bowl with a cling film and let the dough rest for 2 hours
Shaping
  1. Take a piece of dough and gently flour your work surface and rolling pin
  2. Shape the dough piece in a ball and flatten it gently in a circle
  3. Roll it until you obtain a 4 mm diameter
  4. Using any mold of your choice, create your shapes
  5. Gently remove the dough around the shapes
  6. Using a flat spatula place take each shaped piece and place it on a baking sheet on a baking tray
Baking
  1. Preheat your oven at 180 degrees Celsius (356 degrees Fahrenheit)
  2. Bake for 10-12 mins with convection on or until golden
  3. Place on a cooling grid for about 15 mins before eating

Video

Notes

Our Cooking Hints:

  • Store them in a sealed tupperware or cookie jar
  • These cookies can last up to 3 weeks if well preserved