Afghan “Kolcha” - Cookie Recipe



There are two characteristics all Afghan aunties have in common, at least all the Afghan aunties I know! 
One, that she is not necessarily a blood relation aunty to be called an aunty. She is a friend of your parents from way back and has seen you through your youthful years and you respectfully and lovingly still call her aunty even when you are in your mid 30s.
Second, she will know how to cook anything Afghan but she won’t be able to tell you the recipe for it. She isn’t purposefully withholding this information, it’s just that she cooks with her heart and her instinct and her eye and her experience. Translating this information into measuring cups and spoons is a wonderful challenge!
This recipe required a few conversations with several aunties and my mother. Each one had their own twist on how to make them and their personal challenges with their versions of the recipe.
This simple recipe makes yummy cookies that will go down great with a cup of tea or coffee on a Sunday afternoon. Don’t be afraid to serve with your finest china and paper doilies!
Ingredients
2 cups plain white flour
2 cups caster sugar 
200 grams butter
1/3 cup ground pistachio
 Heat oven to 150c degrees. Grind your sugar in an electric grinder so that it is as fine as icing sugar. 
Place sifted flour and sugar in a food processor. Add room temperature butter. Blend together until you get a crumbling dough.
Remove the dough from the food processor into a big bowl. Kneed the dough for a few minutes. You are now ready to roll out little cookies.
Line an oven tray with baking paper and spray with olive oil spray. Set aside.
Take approx. 1 TBSP of mixture and press with the palms of your hands into a ball. Hold the ball in one palm and flatten by pressing with the other palm of your hand. You should have a disk shaped cookie in your hand.
Feel free to experiment but be gentle as the dough crumbles easily. 
One you have the disk shaped cookie, take your thumb and slowly press it into the middle of your cookie. Place cookie onto the baking tray.
Sprinkle ground pistachio on top where you made your thumb marking.
Bake for 10 mins. Watch the cookies closely to avoid them browning on top. When you take them out of the oven, they will be very fragile. Leave them to cool before you taste your first one!

Share this post: