Description
Crisp and aromatic Lebanese anise cookies, perfect for dunking in tea or coffee.
Ingredients
Scale
- 3 cups all-purpose flour, plus extra for shaping
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon whole anise seeds, lightly toasted
- 1 teaspoon ground anise
- ½ teaspoon ground mahlab (optional)
- ½ teaspoon ground fennel (optional)
- ½ cup neutral oil or melted ghee
- ½ cup milk or water
- 1 teaspoon orange blossom water or rose water
- ½ cup sesame seeds, for coating
Instructions
- Mix the dough. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, whole anise seeds, ground anise, mahlab, and fennel. Stir to distribute evenly. Add the oil, milk, and orange blossom water. Mix until a soft, slightly sticky dough forms.
- Rest the dough. Cover the bowl with a clean towel and let the dough rest at room temperature for 30 minutes.
- Shape the cookies. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment. Pinch off pieces of dough and roll each piece into a rope, then pinch the ends together to form a ring.
- Coat in sesame seeds. Press each ring into the sesame seeds on both sides, ensuring they adhere well. Place on prepared baking sheets, spaced about an inch apart.
- Bake until fully golden, for 20–25 minutes until the cookies are a deep golden color.
- Cool completely. Transfer to a wire rack and let cool completely before serving or storing.
Notes
Kaak keeps exceptionally well in an airtight container for up to three weeks. Best served with strong tea or coffee.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg