Baksam - Middle Eastern Sesame Biscuits
Baksam -
Middle Eastern
Sesame Biscuits
This sesame biscuit is the perfect pairing with a cup of tea or coffee. It is popular in the Middle East and might be called different things depending on where you are. I grew up knowing it as Baksam and it was one of my favorites. It’s not chewy like a cookie, so I’d classify it more as a biscuit with its crunchier texture and less sweet flavor.
My mom usually made them in long finger-length shapes, however you can shape them in balls before flattening them with your hand or a spoon, or even create a twisted shape. Since my daughter likes to help out in the process, we find the round shape to be the easiest.
Traditionally this is made with all-purpose flour however this recipe includes almond flour, in addition to the all-purpose, for a little added nutrition. As a child, I always had Baksam without cardamom but have found that it’s a really nice addition to the rest of the flavors. So if you enjoy cardamom, I’d give it a shot!
Anoush!
INGREDIENTS
2 eggs
½ cup olive oil
½ cup sugar
1½ tsp. vanilla
`1 ¼ cup all-purpose flour
1 cup almond flour
2 teaspoons. baking powder
½ teaspoon salt
1 tsp. cardamom (optional)
½ cup sesame seeds (for rolling)
DIRECTIONS
Set your oven to 375 Farenheit (190 Celcius) and prepare your cookie sheet with parchment paper.
In a large bowl, start by mixing your eggs, olive oil, and vanilla together.
Next add your sugar and baking powder. *If you are mixing with a fork, you may want to use mixer or your hand for the next step.*
Now combine both of the flours with your mixture, making sure that everything is blended throughout.
Optional: Add the cardamom at this stage if you are opting to use it.
Once your Baksam batter is ready, start rolling 1-inch balls (or finger-length oval-like shapes) and then dipping them in the bowl of sesame seeds. Make sure you cover all of the ball to get the really delicious taste of the sesame after baking!
After you have covered your biscuit in the sesame, place it on your baking sheet and lightly flatten it with your hand or the back of a spoon.
**NOTE: These biscuits expand while baking so smaller-sized shapes are better than too large. Leave space in between the cookies when placing them on your baking sheet.
Place them in the oven for about 20 minutes and voila! I tend to check mine often as these biscuits bake quickly, especially when using almond flour. Just be careful not to overcook or burn them.