Ingredients
For the dough:
140 grams (1 cup) flour (see notes for the gluten-free version)
1 teaspoon baking powder
½ teaspoon of salt
30 grams of sesame
60 ml (1/4 cup) oil (regular or olive)
60 ml (1/4 cup) of water
Preparation
Put flour, baking powder, salt, sesame seeds, oil and water in a bowl and mix with a spoon until you get a uniform and fairly greasy dough.
Transfer the dough to a lightly floured work surface and knead for a few more moments until it is uniform and comfortable to work with. If the dough is too sticky – add a bit of flour.
Divide the dough into 4 parts and roll each piece of dough into a long, thin strip. Cut each strip into short strips 8-10 cm long and close into a circle shape. Place on a tray with baking paper. Repeat the process with all the dough to create all the cookies.
Heat the oven to 180 degrees. Bake the cookies for 15-25 minutes or until deep golden.
Cool completely at room temperature and store in a sealed jar.
Notes, clarifications and additions:
Gluten-free version: use regular flour in the same amount instead of white flour.
A slightly healthier version: use wholemeal or spelled flour instead of white flour in the same amount. It may be necessary to add a drop of liquid so that the dough is not too dry.
For zaatar flavored cookies: add a teaspoon of dry zaatar to the dough.
For spicy cookies: add ½ teaspoon of ground chili to the dough.
Instead of regular sesame seeds, you can use whole or black sesame seeds or even ground sesame seeds to diversify the flavors.
The cookies are kept in an airtight jar for up to 10 days.
