Savory Ka’ak Cookies

These Savory Ka’ak Cookies are perfect for beginners as the preparation is straightforward, and the dough effortlessly comes together in a single bowl.

In Israel, we call this type of cookies ‘Abadi.’ Abadi is a family-owned bakery and an established brand. Their Ka’ak Cookies have been bestsellers for as long as I can remember, and they are totally addictive. This is a copycat recipe, and it’s so GOOD!

Watch my easy tutorial on INSTAGRAM HERE!

Why You’ll Love These Cookies

• Simple ingredients
• Super simple to make, no mixer involved
• Dairy-free, Pareve, vegan
• Crisp exterior and soft crumbly interior
• Delicious alongside coffee & tea

Pro-Tips

Use ice cold water: The use of ice-cold water contributes to the desired texture, creating a balance between a crisp exterior and a tender, chewy interior.

Let the dough rest for 20 minutes: Rested dough tends to produce cookies with more consistent shapes during baking.

Use a kitchen scale or a measuring cup to make the recipe, and level up the flour.

FAQs

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Savory Ka’ak Cookies

Author Rachel

Yield 18 cookies

Print Pin Recipe

Description

Savory Ka’ak Cookies pair perfectly with a cup of tea or coffee- boasting a crisp exterior and a soft, crumbly interior.

Kosher, Pareve, Vegan

Equipment

• Baking sheet
• Parchment paper
• optional Cooling rack

Ingredients

• ▢ 2 cups (280g) all-purpose flour
• ▢ 1/2 cup sesame seeds
• ▢ 1 Tablespoon (10g) baking powder
• ▢ 1/2 cup (120ml) canola oil
• ▢ 1/2 cup (120ml) very cold!! water
• ▢ 1 Teaspoon salt
• ▢ Optional 1/2 Teaspoon ground anise

Instructions

• In a bowl, mix all the ingredients until you get a slightly sticky dough.
• Cover the dough with plastic wrap and let it rest on the counter for 20 minutes
• Preheat the oven to 350°F/180°C. Line baking sheets with parchment paper.
• Scoop about 1 tablespoon of the dough (30g), roll it into a ball with your hands, then roll it into a log, about 5 inches long.
• Squeeze the ends of each log together to form a ring and place it on the prepared baking sheets.
• Continue creating rings until you finish the dough.
• Bake until they are slightly puffed, firm, and golden on the bottom, about 25 minutes.
• Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes.

Notes

Use ice cold water: The use of ice-cold water contributes to the desired texture, creating a balance between a crisp exterior and a tender, chewy interior.

Let the dough rest for 20 minutes: Rested dough tends to produce cookies with more consistent shapes during baking.

Use a kitchen scale or a measuring cup to make the recipe, and level up the flour.

Tried this recipe? Tag@mamalivingabroad