Saada’s Malateet

Yellow Biscuits

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 1 kg plain white flour
  • 1 teaspoon salt
  • 475 mls


  • place the flour, butter, olive oil, sugar, seeds & spices together in a bowl & mix, add yoghurt & stir well to bind the pastry ingredients together, rest for at least 1 hour
  • when pastry is well rested, roll the dough to a 5mm thickness & using a 5cm round cutter, cut out the biscuits & place each one on a baking tray, lined with greaseproof paper