by Janneke Verheij
View
my 52 recipes »
Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand1 1/3 cup whole wheat flour Ask a question about this ingredient
1 1/3 cup plain flour Ask a question about this ingredient
125 milliliters olive oil Ask a question about this ingredient
125 milliliters water Ask a question about this ingredient
3 tablespoons anise liquor Ask a question about this ingredient
1/4 cup sesame seeds Ask a question about this ingredient
3 tablespoons anise seeds Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
Preheat the oven to 200C.
Ask a question about this stepCombine all the ingredients in a bowl and mix until you have a sticky dough. For easier rolling you can cool it in the fridge or just get your hands dirty.
Ask a question about this stepRoll small pieces of dough between your hands and flatten them into any shape you wish about 3mm thick.
Ask a question about this stepPlace the cookies on a baking tray either lined with baking paper or dusted with some fine polenta.
Ask a question about this stepBake the cookies for about 25 minutes or until lightly golden brown on the top (the bottom will be darker). Let them cool down on a baking rack.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
