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Buttery Baku biscuits (qorabiyya)

Baki qorabiyyasi - Buttery Baku biscuits
These light, tasty biscuits are an Azerbaijani version of shortbread or the biscuits known in Britain as Viennese whirls.

Buttery Baku biscuits (Bakı qorabiyyəsi) are sold in most cake shops in the Azerbaijani capital, but the home-made biscuits are even tastier. News.Az is grateful to Gullu Cahangir for allowing us to use her Baku biscuits recipe, taken from her informative website Azerifood.com.

Preparation time: 30 mins
Cooking time: 10 mins
Serves: makes around 80 biscuits


  • 600 g/1 lb 8 oz wheat flour
  • 350 g/14 oz butter
  • 150 g/6 oz caster sugar
  • white of one egg
  • jam


  • Cream the butter and sugar until smooth.
  • Carefully beat in the egg white.
  • Sieve the flour into the mixture and beat into a smooth dough. (It feels like plasticine that you’ve been holding for a long time.)
  • Line and grease a baking tray.
  • Spoon the dough into a piping bag fitted with a large nozzle.
  • Squeeze out the dough into rosettes, spacing them well apart on the baking tray.
  • Put a drop of jam in the centre of each biscuit. Use a brightly coloured jam that will contrast with the colour of the biscuit – strawberry, raspberry, red cherry and apricot are all suitable.
  • Bake in a hot oven, preheated to 250C/475F/Gas 9.
  • Bake for around 10 minutes. The biscuits cook quickly so keep your eye on the oven.
  • Grind butter with sugar powder, add egg albumen, mix, put flour and knead pastry. Split pastry into 25-28 gr flower and stick – shaped pieces in the centre with stuffing made of fruit paste and sugar powder. 2-2,5 gr of stuffing per a cake. Bake at 250-270C.

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