Biskuti

What we know so far

Biskuti are the Comorian tea biscuits: thick, soft-centred rounds of a cardamom-scented dough made with flour, eggs, sweetened condensed milk and samli (ghee) or butter, cut out with a small tartlet tin or a glass and baked until golden. They are the everyday sweet of the islands, dunked in milky tea at breakfast or in the afternoon, and baked by the kilo for Ramadan, weddings and religious feasts.

The draft was written from 3 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting