Sesame Seed Anise Biscuits

    45 minutes

    These are Italian-style biscuits rolled in sesame seeds. You can a few drops of anise oil too for a sweet flavour.

    12 people made this

    Serves: 42 

    • 4 cups (500g) plain flour
    • 1 cup (200g) white sugar
    • 375g margarine
    • 3/4 cup (190ml) milk
    • 1/8 teaspoon anise oil (optional)
    • 60g sesame seeds

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Combine flour and sugar in a bowl. Cut in margarine with a pastry blender-or work with your hands - until mixture resembles coarse meal.
    2. Add anise oil (optional), a small amount only for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
    3. Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 5mm thickness. Cut into 5cm strips, place on ungreased baking tray.
    4. Bake at 180 degrees C for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.

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    Reviews in English (9)


    My husband and I drive an hour and a half to Brooklyn for these cookie, and I like this recipe better. The hint of anise is nice. THANKS! HINT!!! I went thru about 6 oz. of sesame seeds to roll. Make sure you have about a half a pound ready. I also used my bread machine to mix the dough. It's much easier.  -  23 Jan 2001  (Review from Allrecipes USA and Canada)


    I really liked this cookie - takes a little time to make since there are so many of them. Brought them into the office and got rave reviews. Not a kid's type of cookie more of an adult taste. Great with coffee or tea.  -  13 Dec 2000  (Review from Allrecipes USA and Canada)


    Not as good as they should have been...definitely need to add 1/2 tsp of Anise oil and 1 tsp of vanilla  -  15 Dec 2009  (Review from Allrecipes USA and Canada)