Idlib Sesame and Anise Ring Cookies

Hard, golden ring-shaped cookies encrusted with sesame seeds and scented with anise and fennel — less sweet than Lebanese kaak, more savory-spiced, and designed to be dunked in morning tea or coffee. Baked in large batches that keep for weeks.

Ingredients

• 500 g all-purpose flour
• ¾ cup sesame seeds
• 100 g sugar
• 125 g unsalted butter, softened
• 2 large eggs
• 1 tbsp whole anise seeds
• 1 tsp fennel seeds
• ½ tsp ground mahlab (optional)
• 1 tsp baking powder
• ¼ tsp salt
• 3–4 tbsp milk
• 1 yolk egg yolk mixed with 1 tsp water (egg wash)

Method

1. Toast sesame seeds in a dry pan until golden. Set aside half for coating; fold half into the dough.
2. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
3. Combine flour, baking powder, salt, anise seeds, fennel seeds, and mahlab. Add to the butter mixture.
4. Mix to a soft dough, adding milk tablespoon by tablespoon until the dough comes together. It should be firm, not sticky.
5. Preheat oven to 175°C (350°F). Line two baking sheets with parchment.
6. Take a walnut-sized piece of dough and roll between your palms into a rope about 12cm long. Form into a ring and press the ends together firmly.
7. Brush each ring with egg wash. Dip the top into the reserved sesame seeds.
8. Place on baking sheets. Bake 18–20 minutes until golden. The cookies should be firm throughout.
9. Cool completely on a rack. They harden further as they cool — this is correct.

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