Sesame ka’ak

Not to sweet thats what i like! My take on the classic ka’ak cookies for breakfast. I kind of like dry cookies foremost to dip them…in a frothy milky coffee or a strong tea. And they are super fast to make. I grinded the sugar with some dried rose petals for some extra flowery flavour. I tend to change them all the time : in my new book about Beirut there is a version with pistachio powder and mahlab. Great way to empty my larder! Or yours…..

 25 g sesame seeds

200 g self raising flour

1 el anise seeds

2-4 el sugar (to your taste)

pinch of baking powder

1 egg

60 ml milk

60 ml olive oil

2 el tahina 

Heat the oven at 190 C. Mix sesame, flour, anise seed, sugar, baking powder and a pinch of salt. Add half of the egg, milk, olive oil, tahina en form a dough. Roll thin snakes of 10 cm and pinch them at the top. Divide them over parchment paper on a tray. Brush with rest of the egg and sprinkle with sesame. Bake the ka’ak slightly brownish in 10 min. Leave to cool. Ideal for breakfast!