Traditional bakery style Middle Eastern aniseed cookies (Ka’hk yansoon). These cookies are very common in bakeries in the Middle East especially in the Levant, and are enjoyed with a cup of tea or coffee. They’re infused with delicious and fragrant aniseed and fennel, easy to make, and taste amazing.
These cookies remind me of my childhood, and until this day every time I visit Jordan, I buy them from the local bakery to have with tea.
The ingredients used to make these cookies are quite simple, and the method is also so easy. So get the ingredients, and start baking as I walk you through the process!
What’s so special about these cookies is, of course, the taste! They’re speckled with aniseed, fennel, and nigella seeds. The idea here is to grind half of the aniseed and fennel seeds, and leave the other half as a whole.
Try my Coconut Shortbread Cookies too! The recipe is super simple and uniquely flavorful.
How to Make Lebanese Anise Cookies
In a glass bowl, mix all of the ingredients. Start with the sugars and the wet ingredients, then mix in the dry ingredients. I like to use an electric mixer to mix everything together.
When everything is mixed, slightly sticky dough will form. The dough is high in oil content, so your hands will get a bit oily when you work with the dough.
If you want very precise and equal cookies, it’s better to use a kitchen scale. But I personally just eyeball it and use my hands to make the size that I want.
Using your hands roll out a log, then shape it into a ring. Place on a greased or lined with parchment paper sheet pan, then sprinkle with sesame and nigella seeds if desired.
Place the cookie sheet in the preheated oven, and bake at 180°C (365°F) for 15 minutes.
Troubleshooting
If your cookies start cracking, that’s totally normal for these cookies to have small cracks. However, if harsh cracks appear, it means that your oven might be too hot.
When the oven is too hot, the outer part of the cookie will be baked while the inner dough is still baking and increasing in size. So you end up with cracked cookies.
Another idea is to chill the dough in the fridge for 30 minutes before baking them. This should help with the cracking.
I recommend getting an oven thermometer that is placed in the oven to know the precise temperature.
Also note, that many ovens have different temperatures depending on where you place the tray. i.e the bottom rack might be much hotter than the middle rack.
Storing Tips
Store cookies in an airtight container for up to 1 month. If your container or ziploc bag is not airtight, they might become a bit moist and lose their crunch.
So get the ingredients, and start baking these fragrant and utterly delicious cookies. Then dunk them in tea and enjoy!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Anise Cookies
Equipment
- Mixing Bowls
- Measuring cups and spoons
- cookie scoop (1 ½ tablespoon size)
- Baking Sheets
- Parchment paper or Silicone baking mats
- Wire rack
Ingredients
- 2 ¾ cups (340 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground anise
- 1 teaspoon fennel seeds coarsely ground
- 1 teaspoon nigella seeds
- 1 tablespoon sesame seeds optional for topping
- 1 large egg
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter melted and cooled
- ¼ cup (60 ml) milk
- 1 teaspoon (5 ml) white vinegar
Instructions
- Preheat your oven to 350°F (180°C), or 160°C if using a fan oven, and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, baking soda, ground anise, fennel seeds, nigella seeds, and sesame seeds. Set aside.
- In a separate bowl, whisk together the egg and sugar until combined. Gradually add the melted butter, milk, and vinegar, whisking until well combined.
- Slowly mix the dry ingredients into the wet mixture. Stir until a soft dough forms.
- Scoop 1 ½ tablespoons (25 g) of dough to form balls, then roll each into a rope about 5 inches (12 cm) long. Bring the ends together to form a ring, slightly overlapping them to close the circle, and place on the prepared baking sheet.
- If desired lightly press a more sesame seeds onto the top of each cookie.
- Bake in the preheated oven for 15 minutes, or until golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes:
- If the cookies crack as they bake, try chilling the dough in the fridge for 30 minutes before baking. Or, check the temperature of the oven and make sure that it’s set right.
- Store biscuits in an airtight container for up to 1 month. If your container or ziploc bag is not airtight, they might become a bit moist and lose their crunch.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Marlene says
Hello,
Can I use molasses instead sugar
Can I do it without eggs
Thanks in advance
Marlene
Diana says
Hi Marlene, I’m not sure as I haven’t tested the recipe with these substitutions.
Allison Kaur says
I loved this recipe. Thank you so much, my house smells like a Lebanese bakery 🙂
I substituted all purpose flour for 2 cups of almond flour and 1 cup of oat flour. I also added half a teaspoon of salt. I love the texture of the cookie. Thank you sooooo much for sharing your knowledge with us.