Lebanese Anise Cookies
Lebanese anise cookies are crunchy, ring-shaped tea biscuits flavored with anise and kaak spice, naturally egg-free, dairy-free, and perfect for dunking into coffee or tea.
Servings: 18 cookies
Calories: 80kcal
Ingredients
Dry
- 1 cup All purpose flour AU: plain flour
- ½ cup Coarse semolina
- ¼ cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Mahlab aka mahlep
- 2 teaspoons Anise ground
- 1 tablespoon Kaak spice
- 1 pinch Salt
- 1 teaspoon Sesame seeds
- ½ teaspoon Nigella seeds optional
Wet
- ¼ cup Butter softened. I used dairy free
- 1½ tablespoons Olive oil
- ¼ cup Milk I used dairy free
Instructions
- In a mixing bowl, combine all the dry ingredients, ensuring everything is evenly distributed and free of lumps.
- Make a well in the center and add the wet ingredients. Mix with your hands until a cohesive dough forms.Cover the dough and let it rest for 30 minutes. This helps the semolina absorb moisture and improves the final texture.
- Divide the dough into 18 even pieces. Roll each piece into a rope about 15cm (6 inches) long, then join the ends to form a ring.Place onto a parchment-lined baking tray, spacing them at least 1 inch apart.
- Bake in a preheated fan-forced oven at 180°C (356°F) for 25 minutes, or until golden and firm.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. The cookies should feel firm straight out of the oven, as they will harden further once cooled.
Video
Notes
US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 52mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 1mg