Breakfast and brunch
ChefAmir Youssef
Crunchy Cookies with Whole‑Wheat Flour and Sesame
Crunchy cookies with whole‑wheat flour and sesame — a homemade recipe worth trying. With What’s Cooking Today, every recipe can be made in your own kitchen. Trust us: this cookie recipe is easy!
Crunchy cookies with whole‑wheat flour... the best we can hope for is enjoying cookies without too much guilt :)
Ingredients
Start here, then move straight into the method.
- 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
Method
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- 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.Timers: 1 min
- 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.Timers: 20 min
- 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.Timers: 15 min
- Brown the tops for about 7 minutes only.Timers: 7 min
- 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.
- To make the modern ka'ak , click the link
Recipe tags
Breakfast and brunchLevantVegetarianNut free
Notes and serving ideas
- the modern ka'ak
