Savory Ka’ak Cookies
Yield 18 cookies
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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
- 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.
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