Looking for unique savory cookie recipe? These Machleb cookies are crunchy and delicious, easy to make, and perfect as a savory snack with your cup of coffee or juice.
Machleb is a Mediterranean spice mostly common in Israel, and gives these cookies such a delicious aroma and taste. It’s very unique and resembles anise seeds in a way, though less dominant.
Making these cookies is a breeze. Even though the cookie dough contains yeast, they don’t require much proofing and the dough is so soft and easy to work with.
Photo: Natalie Levin
Machleb Savory Cookies
Adapted from chef Aluma Belilius
For the cookies:
- 500 grams flour
- 15 grams instant dry yeast
- 100 grams butter (cut into cubes)
- 1/2 cup canola oil
- 1 tbsp. fine salt
- 1 tbsp. machleb spice
- 1 ¼ cup water
- Beaten egg for brushing
- Sesame seeds for garnish
- Crush the machleb spice until you get a fine powder
- In your mixer bowl place flour, yeast, butter and ground machleb. Blend together until mixture is crumbly.
- Add in the oil, salt and water and process until dough is soft and pliable.
- Place the dough in a covered bowl and let it rest (and a little rise) for about an hour at room temperature.
- Preheat oven to 170 degrees.
- Prepare the dough pretzels by rolling dough, cutting into strips and shaping them round.
- Place at intervals in your baking pan lined with baking paper.
- Brush the cookies with the beaten egg and sprinkle sesame seeds.
- Bake the cookies for about 25-28 minutes (it took me 27 minutes exactly), or until golden brown.
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Cool the cookies completely at room temperature and store in a sealed container up to a month and a half.
- Keep the cookies in a sealed jar for up to 10 days.
- If you don’t have Machleb, you can use anise seeds. The flavor will vary accordingly.