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Author Notes: In an attempt to make a healthy(er) cookie, I adjusted a recipe I found in a Spanish cookbook (De Complete Spaanse Keuken.) I added baking powder which changed the structure, substituted half of the flour for whole wheat flour, used water instead of beer and cane sugar instead of caster sugar.
This cookie has a nice crunch and is not overly sweet but flavorful because of the anise and whole wheat. A great company for a cup of thee or coffee.
Anise is good for digestion and by using olive oil instead of butter there are no saturated fats. The sesame seeds and whole wheat flour both contribute their own part and even though I did use cane sugar in here, you can try it with honey as well.
- 1 1/3 cups whole wheat flour
- 1 1/3 cups plain flour
- 125 milliliters olive oil
- 125 milliliters water
- 3 tablespoons anise liquor
- 1/4 cup sesame seeds
- 3 tablespoons anise seeds
- 1 tablespoon baking powder
- 1 1/5 cups cane sugar
- pinches salt
- Preheat the oven to 200C.
- Combine 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.
- Roll small pieces of dough between your hands and flatten them into any shape you wish about 3mm thick.
- Place the cookies on a baking tray either lined with baking paper or dusted with some fine polenta.
- Bake 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.
Honey makes for better, refined sugar-free buns
Good morning, honey.
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Know (and shop) the basics.
How to line a baking pan.
The chicest apron around.