Moroccan Chick Pea Sesame Cookies Recipe. Gluten-Free Friendly
Posted on 23rd of July, 2012 by Lévana
A favorite Sephardi Flavor marriage: Sesame and anise. These cookies are impossibly fragrant, crisp and delicious. They get their funky flavor and texture from the chick-pea flour, and are a snap to adapt to Gluten-Free.
Just to be clear: 2 cups chick pea flour, plus 2 cups any flour of your choice. Total 4 cups flour.
Yields about 4 dozen cookies
2 cups flour, any flour including gluten-free
2 cups chick pea flour (health food stores)
1 cup natural margarine spread (health food stores), or butter if you don’t mind dairy
1 cup sugar
1 cup sesame seeds
¼ cup anise seeds
Good pinch salt
1 teaspoon baking soda
Preheat the oven to 350 degrees.
Mix all ingredients thoroughly until a smooth dough forms. Form little walnut-size balls and flatten them with your hands. Place on a foil-lined cookie sheet. Repeat with the remaining dough, placing flattened cookies 1 inch apart.
Bake about 25 minutes, or a couple minutes longer, until golden and crisp. Store at room temperature in air-tight cookie tins.
Photo via www.best-ever-cookie-collection.com