Traditional Middle Eastern aniseed cookies. These cookies are sold in almost every single bakery in the Middle East, 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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
- 1 medium egg
- 1 cup (200 grams) granulated sugar
- ½ cup (120 ml) corn, sunflower, or vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon aniseed seeds coarsely ground
- 2 teaspoons ground aniseed
- 2 teaspoons fennel seeds coarsely ground
- 1 tablespoon nigella seeds
- 3 cups (380 grams) all-purpose flour
- 1 tablespoon sesame seeds optional for topping
Preheat the oven to 180°C (356°F)
Line a cookie sheet with parchment paper, or lightly grease it.
In a medium glass bowl mix all ingredients together. Start with the oil and sugar, then add the egg. Followed by the spices, and the dry ingredients. Mix until everything is well incorporated.
Divide the dough into smaller balls (depending on how small or big you want your cookies to be). Then 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 180C (356F) for 12-16 minutes. Start checking at 12 minutes, and see if you need to cook them for longer.
- 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.