Sesame Anise Kaak Ring Biscuits | Middle Eastern Cookie Recipe
This kaak ring biscuits recipe shows how to bake traditional Maghreb snacks flavored with sesame, anise and orange blossom water.
Kaak, or Maghrebi ring biscuits, are crisp, lightly sweet pastries prepared from a simple dough of wheat flour, sugar, eggs, butter, and neutral oil, aromatised with sesame seeds, anise, and a splash of orange-blossom water or vanilla. The dough is rolled into slender cords, formed into small rings, brushed with egg wash for sheen, then baked until golden and delicately fragrant. Enjoyed throughout North Africa, these biscuits are most commonly served at breakfast or with afternoon mint tea and coffee, and they hold a special place on festive trays during Ramadan and Eid celebrations for their balanced, not-too-sweet flavour and satisfying crunch.
Sesame Anise Kaak Ring Biscuits | Middle Eastern Cookie Recipe
Ready in under an hour with nothing more exotic than pantry staples, these ring-shaped biscuits are an easy gateway to everyday North African baking. They keep their snappy texture for days in an airtight tin, making one batch enough for lunchbox treats, post-work coffee breaks, or a thoughtful edible gift.
Prep Time
40 minutes
40 minutes
Cook Time
17 minutes
17 minutes
Total Time
57 minutes
57 minutes
Ingredients
All-purpose flour
- Fine semolina
- Granulated sugar
- Unsalted butter
- Egg
- Sesame seeds
- Anise seeds
- Baking powder
- Salt
- Orange-blossom water
- Water (to bind the dough, only if needed)
- Vanilla sugar or grated lemon zest (optional aromatic boost)
Method
Sift flour, baking powder and salt into a mixing bowl
- Stir in anise seeds and toasted sesame seeds until evenly distributed
- Whisk eggs with sugar until the mixture becomes pale and slightly foamy
- Blend melted butter, neutral oil and orange-blossom water into the egg mixture
- Pour the wet ingredients over the dry ingredients and mix with a spoon until a shaggy dough forms
- Knead the dough by hand or with a stand mixer until smooth and supple, about 5 minutes
- Cover the bowl with a clean towel and let the dough rest for 15 to 20 minutes to relax the gluten
- Pinch off walnut-sized pieces and roll each one into a thin rope about 12 cm long
- Join the ends of each rope to form a small ring, pressing gently to seal the seam
- Dip the top of each ring into extra sesame seeds for garnish, if desired
- Place the rings on a parchment-lined baking sheet, leaving a little space between them
- Bake in a preheated 180 °C (350 °F) oven until the biscuits are golden and crisp, 15 to 18 minutes
- Transfer the baked rings to a wire rack to cool completely before serving or storing
Nutrition
Calories
5420 kcal Protein
102 g Fat
207 g Carbs
778 g Fiber
31 g Sugar
204 g
5420 kcal Protein
102 g Fat
207 g Carbs
778 g Fiber
31 g Sugar
204 g
Notes
Toast the sesame seeds in a dry pan just until fragrant before folding them into the dough—those few extra minutes give the biscuits a deeper, nuttier edge. If the rings lose definition in the oven, pop the shaped dough in the freezer for 10 minutes before baking to help them hold their crisp outline. For a subtle twist, swap half the orange-blossom water for rose water or a pinch of ground mahleb.
why this recipe
The kaak ring biscuits recipe is worth adding to your repertoire because it captures the sun-kissed flavors of the Maghreb in a treat that is both simple to prepare and delightfully sophisticated. Each golden ring emerges from the oven with a crisp exterior that gives way to a tender, aromatic crumb scented with orange blossom water and subtly spiced with anise, making every bite transporting. The dough’s pliability allows you to shape uniform circles with ease, while a final glaze of sesame seeds adds a nutty crunch and beautiful finish. Whether served alongside morning coffee or offered as an elegant accompaniment to mint tea, these biscuits bring a warm sense of tradition to the table and demonstrate how everyday pantry staples can be transformed into something truly memorable.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute the orange-blossom water, and if so, what should I use instead?
Yes. Swap the orange-blossom water for an equal amount of rose water for a similarly floral note, or use ½ teaspoon pure vanilla extract or the finely grated zest of half an orange or lemon for a citrusy lift. Keep the liquid volume the same so the dough’s texture remains unchanged.
How should I store the baked kaak and how long will they stay crisp?
Once completely cooled, transfer the kaak to an airtight tin or jar and keep it in a cool, dry cupboard away from direct sunlight. Stored this way they stay pleasantly crisp for about a week, sometimes up to 10 days; after that they begin to soften but are still perfectly edible. For longer keeping, you can freeze them (well-wrapped) for up to two months and recrisp in a low oven for a few minutes before serving.
Can I prepare the dough in advance and refrigerate it overnight?
Yes—kaak dough can be made a day ahead, wrapped tightly in plastic, and refrigerated overnight. Bring it back to cool-room temperature (10–15 minutes on the counter) so it softens enough to roll, then shape and bake as directed; you may need 1–2 teaspoons extra flour if it feels slightly tacky after resting. Refrigeration actually allows the flavours of anise, sesame, and orange-blossom water to meld, giving the finished biscuits a deeper aroma.