Anise Cookies
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.
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
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 22mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/aniseed-biscuits/