Sesame cookies are a great Sephardi favorite
Here is a great Moroccan, and in general Sephardi, flavor marriage for you: chickpeas, sesame and anise.
These sesame cookies are impossibly fragrant, crisp and delicious. They get their funky flavor and texture from the chick-pea flour. Moreover, they are only very reasonably sweet. A mostly guilt-free good-for-you cookie!
Sesame cookies 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, including gluten-free flour. Total 4 cups flour.
- 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 coconut oil (butter if you don't mind dairy)
- 1 cup sugar
- 1 1/2 cups sesame seeds
- ¼ cup anise seeds
- 2 eggs
- 1/2 teaspoon 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.