Sesame Seed Cookies Recipe – Fennel & Flax Seed Biscuit Delight

Last Updated on 6 months ago by Neha Deshmukh

Sesame Seed Cookies Recipe – Fennel & Flax Seed Biscuit Delight

Hey everyone! I’m so excited to share this recipe with you. These aren’t your average cookies – they’re a delightful little biscuit packed with the goodness of sesame seeds, the subtle anise flavour of fennel, and a lovely, slightly nutty crunch from flax seeds. I first stumbled upon a version of these at a local bakery, and I knew I had to try and recreate them at home. After a few tweaks, this is the recipe I landed on, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

These Sesame Seed Cookies are more than just a sweet treat. They’re a little bit special, a little bit different, and incredibly satisfying. The combination of seeds gives them a wonderful texture and a flavour profile that’s both comforting and intriguing. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect with a cup of chai, or just as a little pick-me-up during the day.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon flax seeds
• 1 tablespoon fennel seeds
• 2 tablespoons coarse raw sugar
• 1 cup + 2 tablespoons all-purpose flour (about 130g)
• ½ teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 tablespoons butter (60g), softened
• ½ cup granulated sugar (100g)
• 1 large egg
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the seed blend.

• Black & White Sesame Seeds: Using both adds a lovely visual appeal and a slightly different flavour nuance. Black sesame seeds have a more intense, nutty flavour, while white sesame seeds are milder.
• Flax Seeds: These add a wonderful texture and a boost of omega-3s! You can use golden or brown flax seeds – both work beautifully.
• Fennel Seeds: Don’t skip these! They bring a subtle anise flavour that’s so unique and complements the sesame seeds perfectly. A little goes a long way, so don’t overdo it.
• Coarse Raw Sugar: I love using coarse raw sugar (like Demerara) because it adds a lovely crunch and a caramel-like flavour. You can substitute with granulated sugar if you prefer, but the texture won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 375°F (190°C). It’s important to get the oven nice and hot for these cookies.
2. In a shallow bowl, mix together the black sesame seeds, white sesame seeds, flax seeds, fennel seeds, and raw sugar. Set this aside – this is our coating!
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures everything is evenly distributed.
4. Now, in a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes.
5. Add the egg and vanilla extract to the butter mixture and mix until everything is well combined.
6. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Don’t overmix – we want tender cookies, not tough ones!
7. Roll the dough into 1-inch (2.5cm) balls. Then, press each ball into the seed mixture, coating both sides. Gently flatten each cookie to about ½-inch (1.25cm) thickness.
8. Place the cookies about 2 inches (5cm) apart on baking sheets lined with parchment paper. This prevents sticking and makes cleanup a breeze.
9. Bake for 14-16 minutes, or until the edges are golden brown. Keep a close eye on them – ovens can vary!
10. Let the cookies cool on a wire rack before enjoying.

Expert Tips

• Softened Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Don’t Overbake: These cookies are best when they’re slightly soft in the centre. Overbaking will make them dry and crumbly.
• Seed Coating: Press the dough balls firmly into the seed mixture to ensure a good coating.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg replacer (like flax egg – 1 tbsp flaxseed meal + 3 tbsp water) to make these cookies vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of cardamom or ginger to the dough for a warm, aromatic twist. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: During Diwali, you could add a few chopped nuts like pistachios or almonds to the seed coating. For Christmas, a sprinkle of cinnamon would be lovely.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to a festive cookie platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 2 weeks. They’ll stay nice and crunchy if stored properly.

FAQs

Let’s answer some common questions:

• What is the best way to store these cookies to maintain their crunch? An airtight container is your best friend! Adding a slice of bread to the container can also help absorb any moisture.
• Can I use different types of seeds in this recipe? Absolutely! Sunflower seeds, pumpkin seeds, or even chia seeds would be great additions.
• Can I make this dough ahead of time? Yes, you can! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for about 30 minutes before rolling and baking.
• What is the purpose of cream of tartar in this recipe? Cream of tartar helps to create a tender crumb and prevents the cookies from spreading too much.
• Can these cookies be frozen after baking? Yes, you can! Freeze them in an airtight container for up to 2 months. Thaw at room temperature before enjoying.

Enjoy baking (and eating!) these delightful Sesame Seed Cookies! Let me know how they turn out in the comments below.