How to make Kac Kac, the crispy Somali tea biscuits

A beloved traditional treat is once again taking centre stage as “Kac Kac,” the crispy, golden Somali biscuits, are slowly gaining popularity in Kenyan homes.

Once a humble snack enjoyed alongside sweet Somali tea, Kac Kac has found new life in bakeries, cafes, and social media feeds worldwide.

Known for their light crunch and subtle sweetness, Kac Kac, sometimes written as Ka’Ka, holds a special place in Somali culture. The biscuits are a staple during festive occasions such as Eid and weddings, and they are often served when guests arrive for tea.

Somali bakeries proudly feature Kac Kac as a signature treat, often marketed as “Somali tea biscuits” to introduce them to new audiences.

What you need:

Ingredients:

1 cup all-purpose flour, sifted

¼ teaspoon salt

¼ teaspoon baking powder

⅛ cup butter (2 tablespoons), melted

½ cup sugar

1 egg

1½ teaspoons warm milk

Oil, for deep frying

Steps to follow

In a mixing bowl, combine the sifted flour, salt, and baking powder, the dry ingredients.

In a separate bowl, mix the melted butter, sugar, and egg until smooth. Stir in the warm milk. Then add the wet mixture to the dry ingredients and knead until a smooth dough forms.

Cover the dough with a damp towel and let it rest in a warm spot for about 30 minutes.

Roll out the dough to about ¼ inch thick. Cut into diamond or square shapes that you like. Then deep fry in hot oil until golden brown.

Other Topics To Read

• Food
• Somali culture
• Kac Kac
• Somali biscuits
• Somali bakeries
• How to make Kac Kac
• the crispy Somali tea biscuits

Drain on paper towels and let cool slightly before serving. Enjoy your Kac Kac with Somali tea (shaah cadays) or a cup of spiced coffee, the perfect combination of warmth, sweetness, and nostalgia.

Serve with warm milk tea with friends and family. Enjoy