[vc_row][vc_column][vc_column_text]I’ve tried many aniseed cookie recipes, but my absolute favorite is by Reem Kassis ,from her beautiful book The Palestinian Table. These delicious cookies are perfect with Sahlab during the holiday season or all year round with tea and coffee. Commonly made in the Galilee region with fragrant anise and rich Palestinian Olive oil, I love to gift these special cookies during the festive season.
AuthorTanyaCategoryDessertsDifficultyBeginner
I’ve tried many aniseed cookie recipes, but my absolute favourite is by Reem Kassis, from her beautiful book The Palestinian Table. These delicious cookies are perfect with Sahlab during the holiday season or all year round with tea and coffee. Commonly made in the Galilee region with fragrant anise and rich Palestinian Olive oil, I love to gift these special cookies during the festive season.
INFORMATION
INGREDIENTS
INSTRUCTIONS
Preheat the oven to 350F and line a baking sheet with parchment paper. Combine flour, sugar, sesame seeds, ani seeds, nigella seeds and baking powder in a large bowl. Add softened butter and olive oil and mix well. Add a tbsp of water or more if needed to bring the dough together. Pull of small portions of dough to make a date sized shape with your hands, flatten and create a pattern using a colander or fork. Align dough on the cookie sheet until full. Bake for 20-25 minutes.
Ingredients
Directions
Preheat the oven to 350F and line a baking sheet with parchment paper.
Combine flour, sugar, sesame seeds, ani seeds, nigella seeds and baking powder in a large bowl.
Add softened butter and olive oil and mix well. Add a tbsp of water or more if needed to bring the dough together.
Pull of small portions of dough to make a date sized shape with your hands, flatten and create a pattern using a colander or fork.
Align dough on the cookie sheet until full.
Bake for 20-25 minutes.
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.
Hi love these too! Have you tried her manoul recipe ? Any thoughts if so and could you share the recipe