In an attempt to make a healthy(er) cookie, I adjusted a recipe found in a Spanish cookbook (De Complete Spaanse Keuken.) This cookie has a nice crunch and is not overly sweet but flavorful because of the anise and whole wheat flour. A great company for a cup of thee or coffee.
190 gram whole wheat flour
190 gram plain flour
1.25 dl olive oil
1.25 dl water
3 tablespoons anise liquor
40 gram sesame seeds
3 tablespoons anise seeds
1 tablespoon baking powder
125 gram cane sugar
Pinch of salt
Preheat the oven to 200C.
Combine all the ingredients in a bowl and mix until you have a sticky dough.
For easier rolling you can cool the dough in the fridge or just get your hands dirty.
Roll small pieces of dough between your hands and flatten them into any shape you wish about 3mm thick.
Place the cookies on a baking tray lined with baking paper or dusted with some fine polenta.
Bake the cookies for about 25 minutes or until light golden brown on the top (the bottom will be darker).
Let them cool down on a baking rack.