Kaak (Lebanese Biscuit with Sesame Seeds)
By Petronella Fakhry – WLCU Secretary
Kaak is an all-time favourite biscuit in most (if not all) Lebanese families and households. For many, a cup of ahqui tastes even better with kaak on the side. This fabulous recipe is by Elaine Riachi handed down to her daughter, Samia, and to all her friends and neighbours. It has also appeared in the Sahtain Recipe Book.
- 1Kg of self-raising flour
- 1 egg
- 1 ½ cups of sugar
- 1 ½ cups of water
- 3 tablespoons Aniseed
- ½ teaspoon Vanilla
- 250 grams unsalted butter
- 1 ½ cups of sesame seeds
- Preheat oven to 180C.
- Grease or line baking tray with paper.
- In a saucepan add the Aniseed to the water and boil for 10 minutes.
- Strain the Aniseed and mix in the sugar until dissolved.
- Melt butter and allow to cool to room temperature.
- Roast the sesame seeds before use and once roasted place in a plate and mix with a table spoon of the aniseed water. This is used to prevent the sesame from falling off the biscuit.
- In a bowl, add the butter, egg and vanilla essence to the flour.
- Make a well in the centre and pour in the Aniseed water. Mix with the flour until the dough is formed. Once it is mixed well, do not over knead the mixture but rather press it firmly together.Cover and place aside for 30 minutes to rest.
- Roll out a small portion of the dough, the size of a walnut into a thin sausage shape and join ends to form a circle – doughnut shape but much thinner about 1cm thick. Dip one side into sesame mixture and place sesame side up on the baking tray.
- When tray is full bake 10 to 15 minute or until a golden colour.