Kaak d'Essaouira - Moroccan Cookie with Anise, Sesame and Orange Flower Water

This crunchy Moroccan cookie takes its name from the coastal city of Essaouira. It can be found throughout Morocco, and is sometimes sold by street vendors from carts.

The dough is egg free and vegan. Anise, sesame andorange flower water give lots of flavor.

How to Make Kaak d'Essaouira shows how to form and decorate the wreath-shaped cookies.

Yields approximately 36 cookies.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 4 cups flour (about 500 g)
• 1/2 cup sugar (about 120 g)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons sesame seed
• 1 teaspoon ground anise
• 1 teaspoon anise seed
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1/2 cup orange flower water
• 1/2 cup water (approx.)

Preparation:

Mix the dry ingredients together in a bowl. Add the vanilla, oil and orange flower water. Use your hands to mix in as much plain water as necessary to form a dough that is soft and manageable, but not sticky. Knead just until smooth.

Lightly grease several baking trays and set aside.

Divide the dough into portions about the size of large walnuts. Shape each into a ball, and then roll each ball back and forth on your work surface to make a rope as thick as your small finger.

Decorate each rope by either pricking with a fork along its length, or using a small sharp knife to score the top of the rope with small diagonal cuts about 1/8" apart.

Fold the rope into a wreath-shape, pinching the ends together to seal, and transfer to the baking sheet. Repeat with the remaining dough.

Allow the folded dough to rest for 30 minutes before baking.

Preheat your oven to 350° F (180° C). Bake the cookies for about 30 minutes, or until golden and crunchy. Transfer the cookies immediately to a rack to cool.

Allow the cookies to cool completely before storing in an airtight container.