Crunchy Cookies with Whole‑Wheat Flour and Sesame

Ingredients

• 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

1. In a bowl, sift the flour and add the dakkat al‑kaak, ground anise, ground mahleb, baking soda, baking powder and salt; mix.
2. 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
3. Add the flour mixture to the egg and milk mixture and stir with a spoon until the flour is incorporated.
4. Then knead by hand until the dough comes together.
5. Cover with plastic wrap and a clean towel and let rest for 20 minutes.
   Timers: 20 min
6. Shape the dough as desired, then coat the pieces with the toasted sesame seeds.
7. 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
8. Brown the tops for about 7 minutes only.
   Timers: 7 min
9. Let the crunchy whole‑wheat cookies cool to room temperature before serving.
10. This recipe for crunchy cookies is shared by a friend and the site’s chef.
11. Amir Youssef
12. Click on Amir's name to visit his page and discover all his easy recipes
13. To make the modern ka'ak , click the link