Buskud

Buskud is a small baked item typically made from flour, fat (butter or oil), sugar, and water or milk. It is usually crisp and crumbly, since much of the moisture evaporates during baking.

The word 'buskud' derives from Italian or French, meaning 'twice baked'. This refers to an earlier method of cooking the dough twice so it would keep for long periods, particularly for seafaring and military provisions.

Ingredients and preparation

The basic ingredients are flour, fat, and sugar. Eggs, evaporated milk, honey, cocoa, cloves, tamarind, or spices such as cardamom and vanilla can be added. Leavening agents such as baking powder are mixed in to make the texture rise. The general method: fat and sugar are creamed together, then flour is added. The dough is kneaded and shaped, or pressed flat, then baked at moderate temperature for a short time.

Varieties

There are many types: sweet ones served with tea, salted ones eaten with meals, ones with jam or chocolate filling, and ones coated in cocoa. Terminology varies by language; for example, American English uses 'cookie' for what British English calls 'biscuit'.

Uses and production

Buskud is among the most widely factory-produced baked goods. Because of its crispness, it has a long shelf life when properly sealed, making it suitable for transport and storage. For this reason, some types of buskud are used in humanitarian aid and travel provisions. In Somalia and the Horn of Africa, buskud is commonly eaten with tea or milk tea, and includes both locally made and imported varieties.