Kaak (Cookies with a Sesame-Anise Glaze)
A recipe for Kaak (Cookies with a Sesame-Anise Glaze) from the cookbook, Sumac: Recipes and Stories from Syria, written by Anas Atassi.
Servings 12 -15 Cookies
Ingredients
For the cookies:
- 5 tablespoons milk
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (60 milliliters) vegetable oil
- 1 egg
- 1 1/4 cups (155 grams) all-purpose flour
- 1/2 cup (90 grams) semolina
- 1/2 cup scant (50 grams) cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon baking powder
- 1 tablespoon anise seeds
For the crust:
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vinegar
- 3 tablespoons sesame seeds
- 1 teaspoon anise seeds
Instructions
To make the cookies:
- In a large bowl, whisk together the milk, sugar, oil, and egg until smooth and homogeneous.
- In another bowl, combine the flour, semolina, cornstarch, salt, vanilla bean paste, baking powder, and anise seeds.
- Gradually whisk the milk mixture into the dry ingredients until it is completely incorporated. The dough should be soft and sticky. Cover and set aside for 1 hour.
- After the dough has rested, it should have a smooth consistency and should not feel sticky anymore.
- To form the cookies, divide the dough into apricot-sized balls and roll them into little sausages, about 8 inches (20 cm) long. Join the ends to form rings about 2 inches (5 cm) in diameter.
- Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Make the crust:
- Whisk the egg, milk, and vinegar together and pour into a shallow dish.
- Mix the sesame seeds and anise seeds in another dish.
- Dip the cookie base into the egg mixture and then into the seed mixture. Arrange the kaak, seed side up, on the prepared pan.
- Bake for 20-30 minutes, until golden brown.
- After baking, cool the cookies for at least 30 minutes before dipping them into a cup of tea.