Ingredients
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1 kg plain flour
6 eggs
250 g granulated sugar (I use 200g-220g)
2 teaspoons baking powder
1/4 1/4 liter vegetable oil or 1/4 liter canola oil
Lemon Version
4 lemons, zest of, finely grated
Sesame Version
1 egg, beaten
1/4 cup sesame seeds, lightly toasted
Preparation
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In a large bowl, beat the eggs & the oil.
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.
Once you have a firm dough, you can shape your helouwa.
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).
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.
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).
Allow to cool then store in an airtight container for upto 2 weeks.
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