About the Recipe
If you're looking for that perfect cookie jar cookie—one that's not too sweet, not too salty, and pairs beautifully with tea, coffee, or even on its own—you’ve just found it. These Anise Cookies are a Middle Eastern favorite, delicately flavored with fennel (also known as anise), and delightfully crisp with a simple, rustic charm.
Best of all? No special equipment is required. Just a bowl, a rolling pin, and a little bit of time.
Ingredients
Ingredients:
280 g (2 cups) all-purpose flour
15 g (¼ cup) fennel seeds
160 mL (⅔ cup) vegetable oil or avocado oil
160 mL (⅔ cup) water
A pinch of salt
50 g (¼ cup) granulated sugar
Parchment paper, for rolling and baking
Rolling pin
(Optional: Scalloped pastry cutter for that classic diamond look)
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Preparation
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Make the dough:In a large mixing bowl, combine:
All-purpose flour
Fennel seeds
Oil
Water
Salt
Sugar
Mix until smooth:Mix the dough by hand or using a mixer—either method works! Continue mixing until a smooth, pliable dough forms.
Adjust if needed:
If the dough is too dry or crumbly, add water 1 tablespoon at a time until it comes together.
If the dough is too wet or sticky, sprinkle in more flour a little at a time until it holds together well.
Roll out the dough:Place the dough between two sheets of parchment paper and roll it into a large rectangle or square, about ⅛ inch thick.
Roll out the dough:Place the dough between two sheets of parchment paper and roll it into a large rectangle or square, about ⅛ inch thick.
Cut the cookies:Remove the top sheet of parchment. Using a scalloped rolling cutter, cut the dough into 1.5-inch-wide strips. Then turn the dough slightly and cut diagonally to form diamond shapes.
Transfer to baking sheet:Carefully slide the parchment paper with the cut dough onto your prepared baking sheet. There’s no need to separate the cookies—bake them as is.
Bake:Bake for 20–25 minutes, or until lightly golden around the edges.Do not overbake—these cookies are best when crisp but still tender.
Cool and separate:Let the cookies cool completely on the baking sheet. Once cool, gently break them apart along the cut lines.
Storage & Serving
Once cooled, transfer your Anise Cookies to a cookie jar or airtight container.
Room temperature: Stays fresh for about 1 week.
Refrigerator or freezer: Keeps even longer! Just let them come to room temp before serving (or enjoy cold for a crunchy bite).
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These Anise Cookies are simple, elegant, and full of flavor. They’re perfect for holiday trays, afternoon tea, or just to have on hand when you want a light, satisfying snack. With their crisp texture and fragrant fennel aroma, they’re bound to become a favorite in your home—just like they’ve been in Middle Eastern kitchens for generations.
Instagram Reel: https://www.instagram.com/p/DLQs4Z8yTp-/