Chekich - Uzbek Bread Stamps

During one of my trips to Uzbekistan I found these interesting stamps – they turned out to be bread stamps used to stamp patterns on flat breads. Chekich, as they are called locally, are most often made out of plum wood. I bought mine in Bukhara and Samarkand, but you will see them in bazaars all over the country.

A chekich made out of plum wood which is showing its grain beautifully. Plum wood is one of the finest European woods and is recognizable by its beautiful dark brown color.

The designs on the stamps range from geometric shapes for floral pattern.

Since I don’t bake flat breads, I have found another use for them – I use them to decorate my shortbread before baking it. Just make sure that you dip the stamp lightly into flour before pressing it into the dough. To clean, use a small brush and remove any traces of dough and flour. Oil the wooden part of the stamps regularly (I use olive oil) so that the wood doesn't dry out. 


And here are two variations on a basic shortbread recipe:

Ingredients:

Rosemary Shortbread

1/2 cup unsalted butter, softened
1/4 cup powdered sugar, sifted
1/4 cup vanilla extract
1 1/8 cups all-purpose flour, sifted
1 tsp finely chopped fresh rosemary

• Preheat oven to 325 degree F.
• Beat together butter, powdered sugar and vanilla extract. Gradually add flour until mixture is well combined. Add finely chopped rosemary.
• On a floured surface, roll out dough until 1/4 to 1/2 inch thick. With a cookie cutter cut the dough into rounds. If desired, use a cookie stamp (or a chekich) to decorate your shortbread.
• Place on an ungreased baking sheet (I use a Silpat) and place into oven.
• Bake for 20 - 30 minutes until bottoms are golden brown and the top is light in color. The baking time will depend on your oven. Please check regularly so that you don't burn your cookies.
• Cool cookies on wire racks.

They are best eaten fresh, but can be stored in an airtight container for a day or two.

Makes 20 cookies


Variation:
Use the same resume but replace the rosemary with one tsp chopped fresh lavender blossoms.