Dabo Kolo Cookies

Ingredients

• 2 cupsall-purpose flour
• 1/4 cupsugar
• 1/4 cupoil or butter
• 1/2 cupwater
• 1 tspground cardamom
• 1/2 tspfine salt

Method

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of ground cardamom, and 1/2 teaspoon of fine salt. Stir these dry ingredients together using a whisk or a fork to ensure the cardamom and salt are evenly distributed throughout the flour.
2. Add 1/4 cup of oil or melted butter to the dry ingredients. Gradually pour in 1/2 cup of water while mixing with your hands or a wooden spoon. Continue to mix until the dough comes together and is smooth, not sticky. If the dough feels too dry, add a teaspoon of water at a time until it reaches the right consistency.
3. Once the dough is smooth, cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for about 15 minutes. This resting period allows the gluten to relax, making the dough easier to shape.
4. After resting, divide the dough into four equal portions. Roll each portion into a long, thin rope about the thickness of a pencil. Use a sharp knife to cut the ropes into small, bite-sized pieces, approximately 1/2 inch long.
5. Preheat a dry mitad or a large non-stick skillet over medium heat. If using oil, add just enough to lightly coat the bottom of the pan. Once the pan is hot, add the dough pieces in a single layer, ensuring they do not overlap.
6. Cook the Dabo Kolo pieces, stirring occasionally, until they are golden brown on all sides. This should take about 8-10 minutes. You'll know they are done when they have a crisp exterior and a warm, inviting aroma.
7. Remove the cooked Dabo Kolo from the pan and place them on a plate lined with paper towels to absorb any excess oil. Allow them to cool slightly, just until they are warm to the touch, before serving. Enjoy the cookies while they are still warm for the best flavor and texture.