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Crispy Cookies With Sesame Seeds

Slightly sweet and very fragrant cookies with sesame, anise and poppy seeds.
Prep Time20 minutes
Cook Time6 minutes
Total Time23 minutes
Course: Dessert
Cuisine: Middle Eastern, Spanish
Diet: Vegan
Keyword: Baking, Cookies, Plant-Based
Servings: 16 large cookies
Author: Shelly

Equipment

  • 2 baking sheets
  • baking paper

Ingredients

  • 2 cups all purpose flour
  • 1 cup almond flour or *all purpose flour
  • ½ teaspoon salt
  • ½ cup olive oil
  • ½ cup beer
  • ½ cup coconut sugar
  • ¼ cup sesame seeds
  • 2 tablespoons anise seeds
  • 1 tablespoon poppy seeds - Optional

Instructions

  • Whisk the flours, salt and coconut sugar in a medium bowl. Pour over the olive oil and beer, and stir with a wooden spoon. Knead the dough in the bowl for 1-2 minutes. If the dough is too dry, add 1 - 2 tablespoons of water. Dust your work surface and knead the dough on it for 2 - 3 minutes. Form a ball and put it back in the bowl. Cover with a clean kitchen towel (to prevent the dough from drying) and let it rest for 10 minutes.
  • Put all the seeds in a small bowl and mix.
  • Preheat the oven to 200°F.
  • Dust your work surface and divide the dough into 16 pieces. Roll each piece into a ball. Put 1 - 2 teaspoons of seed mix in a pile and put the ball over it. Press it gently and with a rolling pin roll into a thin, semi-round (or cloud-like) cookie. Embedding the seeds underneath. Put the cookies on the baking sheet with the seeds facing up and bake for 5 to 6 minutes or until the cookies are crisp. Remove the baking sheet from the oven.
    Turn the broiler on and broil the cookies for 40-60 SECONDS, or until they’re golden. Wait by the oven and don’t be on your phone! The cookies are thin and will easily burn.

Notes

  • I like to mix it all purpose flour with whole, nut or legume flours to make baked good more nutritious. Feel free to replace the flour with a gluten-free all-purpose flour.