Back in 2011 I baked Greg Patent’s Granny’s Kahk. Since then I have regularly baked that delicious savoury biscuit so I thought it was about time I tried the yeasted version in A Baker’s Odyssey. Flavoured with sesame, anise and nigella seeds these are also a treat. Great with cheese, olives and drinks. Really these remind me of the Italian taralli. Have you tried taralli? Or have you tried kahk?

Savoury Ring cookies from A Baker’s Odyssey by Greg Patent
Makes 36

1 7g packet active dry yeast
1 teaspoon mahlab seeds, ground
1/4 cup warm water
60g butter
2 tablespoons olive oil
1/2 cup water
2 1/2 cups all purpose plain flour
2 teaspoons toasted sesame seeds
1 teaspoon anise seeds
1 teaspoon nigella seeds
3/4 teaspoon salt

In a small bowl mix together yeast, mahlab seeds and warm water. Set aside for 10 minutes, the yeast will start to bubble. In a saucepan melt the butter. Remove from heat then add the extra water.
In a large bowl mix together the flour, seeds and salt. Make a well in the centre and stir in the yeast mixture and butter and water mixture. I found the mixture was very dry at this stage and needed to add a little more water to bring the mixture together. Knead the mixture on a work surface for a few minutes. Lightly oil the bowl and place the ball of dough in the bowl turning a couple of times to coat with a little oil. Cover with plastic wrap and let the dough rise for 1 1/2 hours.

Preheat the oven to 200C/400F and line a couple of baking trays with non stick paper.

Turn the dough out onto a lightly floured surface and cut into 30 even pieces. Allow the dough to rest again for 10 minutes. Working with one piece of dough at a time roll each piece of dough into a 12cm/5in long rope. Shape into a circle overlapping the evens to secure. Place on prepared baking trays and bake in preheated oven for 20-25 minutes. Cool on a wire rack.

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