Crunchy cookies with whole‑wheat flour... the best we can hope for is enjoying cookies without too much guilt :)

3 cups whole‑wheat flour or white (all‑purpose) flour, as desired

1 tablespoon dakkat al‑kaak (cookie spice mix)

1 teaspoon ground anise

1 teaspoon ground mahleb

1/2 teaspoon baking soda (carbonate)

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup sugar

1/4 cup warm milk

1 cup butter at room temperature

toasted sesame seeds

In a bowl, sift the flour and add the dakkat al‑kaak, ground anise, ground mahleb, baking soda, baking powder and salt; mix.
In a second bowl, whisk the egg with the sugar and milk by hand for about 1 minute, then add 1 cup softened butter and whisk until combined.
Add the flour mixture to the egg and milk mixture and stir with a spoon until the flour is incorporated.
Then knead by hand until the dough comes together.
Cover with plastic wrap and a clean towel and let rest for 20 minutes.
Shape the dough as desired, then coat the pieces with the toasted sesame seeds.
Place the cookie fingers or rounds on a non‑stick baking tray or on parchment paper and bake in a preheated oven at high temperature for about 15 minutes.
Brown the tops for about 7 minutes only.
Let the crunchy whole‑wheat cookies cool to room temperature before serving.

This recipe for crunchy cookies is shared by a friend and the site’s chef.

Click on Amir's name to visit his page and discover all his easy recipes

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Crunchy Cookies with Whole‑Wheat Flour and Sesame

Prep checklist