Anise ka’ik biscuits: shaping a consistent crunchy cookie
The name ka’ik can describe different breads and cookies.
Confirm the biscuit style
The name ka’ik can describe different breads and cookies. For a crunchy anise biscuit, follow a recipe designed for that texture rather than borrowing the shaping from a soft bread formula. Read the full ingredient list before shopping, especially the form of anise. Whole seeds and ground anise distribute differently and should match the recipe's instructions.
Make the dough uniform
Measure ingredients carefully and mix until the dough is cohesive. If the recipe calls for a rest, allow it before shaping so you can judge the final handling texture. Adding flour repeatedly to a sticky dough can produce a much drier biscuit than intended. Keep unused dough covered while working so the last pieces do not develop a dry surface.
Related reading: Glazed sweet kaik: shaping bread for an even bake.
Keep the shapes similar
Whether making rings or another shape, use pieces of equal size and thickness. A thin join can become brittle before the rest of the biscuit has baked. Press the ends together securely without creating an excessively thick lump. Leave space on the tray and use the same shaping method throughout the batch so baking cues are easier to compare.
Let crunch develop during cooling
A biscuit may feel slightly softer while warm than it will once fully cooled. Follow the recipe's baking and cooling instructions before deciding it needs more time. Store only after the biscuits are completely cool. Serve alongside tea or coffee, and identify sesame if included. The outside recipe explains its anise biscuit version and supplies the exact dough formula.
COOK IT AT HOME
Anise and sesame ka’ik biscuits
These ring-shaped biscuits are gently sweet, fragrant with anise and firm enough for dipping in tea. Consistent thickness matters more than perfect circles: a thin joint burns before a thick center dries. This baking-powder version is designed for a home oven and does not require a yeast rise.
- Makes
- 24 small rings
- Prep
- 25 minutes
- Cook
- 25 minutes
- Additional time
- 20 minutes dough rest; 30 minutes cooling
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 3 cups all-purpose flour (375 g)
- ¾ cup granulated sugar (150 g)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 2 teaspoons anise seeds, lightly crushed
- ½ cup neutral oil (120 ml)
- ½ cup milk (120 ml)
- 1 large egg
- 2 tablespoons sesame seeds
Step-by-step method
- Heat oven to 350°F. Line two baking sheets with parchment. Whisk flour, sugar, baking powder, salt and anise in a large bowl so the raising agent is distributed evenly.
- Whisk oil, milk and egg in another bowl. Pour into the dry mixture and mix until a soft, cohesive dough forms. Knead in the bowl only 30 seconds; prolonged kneading makes a tougher biscuit.
- Cover and rest 20 minutes to hydrate the flour. Divide into 24 equal pieces. Roll each into a rope about 6 inches long and ⅜ inch thick. Join ends with a firm pinch, smoothing the joint to the same thickness as the rope.
- Press one face of each ring into sesame seeds and arrange 1 inch apart on the trays. If seeds will not adhere, lightly brush the surface with water before pressing.
- Bake 20–25 minutes, rotating trays halfway, until the undersides are golden and the rings feel firm. For a drier dipping biscuit, turn off the oven and leave them inside for 5 minutes with the door slightly open.
- Cool on a rack at least 30 minutes before storing. Warm biscuits still release steam, which would soften an airtight batch.
Helpful tips & substitutions
- If the dough feels sticky after resting, dust the worktop lightly rather than adding large amounts of flour.
- Use a scale to divide the dough evenly, and keep the center holes generous because the biscuits expand.
Storage & make-ahead
Store fully cooled biscuits airtight at room temperature for up to 1 week. Freeze for up to 2 months; thaw uncovered to preserve the surface.
How to serve it
Offer with unsweetened black tea or Arabic-style coffee.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- anise seeds — Abido Spices Anise Seeds 80g
- all purpose flour
- sesame seeds — Ashour Raw Sesame Seeds 12oz
- sugar — Domino Granulated Sugar 453g Box
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Ka’ik Anise Biscuit Cookies — Maureen Abood