Crunch. No joke. Crunch. You'll need a cup of coffee. Or a glass of red wine. Or maybe a brandy. Or even milk. You'll need something to dunk these cookies in. They're super hard. And super tasty: sesame, a little savory, irresistible.
You should check out the podcast. You'll laugh. Guaranteed--with all the money you paid for the podcast back if you don't. The show's in the media player at the top of the main recipe page. Or it's here on iTunes. Or here on Stitcher. Come on: you need something to do at the gym.
Makes 40 cookies
- 10 ounces plain halva (a Middle Eastern sesame candy)
- 2/3 cup granulated white sugar
- 1/2 teaspoon salt
- 1/4 cup untoasted sesame oil or almond oil
- 2 tablespoons milk, plus more as needed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus more for dusting
1. Divide the oven into thirds with the racks. Heat the oven to 325F. Line two 13 x 18-inch baking sheets with parchment paper or silicone sheets.
2. Using an electric mixer at medium speed, combine the halva, sugar, and salt in a large bowl until crumbled together.
3. Add the oil, milk, and vanilla. Mix until smooth. Add the flour and mix just until the dough comes together. Add more milk in 1-teaspoon increments if needed. The dough should be dry but coherent. Do not use too much milk.
4. Lightly dust a clean, dry work surface with flour. Divide the dough in half. Roll each half into a 8 x 10-inch rectangle on the prepared surface. Cut each into 2-inch squares and place them about 1/2 inch apart on the prepared baking sheets. Use a fork to poke holes across the top of each square, about like the holes in a graham cracker.
5. Bake for 8 minutes. Rotate the sheets back to front and top to bottom. Continue baking until browned and firm, about 7 more minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature, about 1 1/2 hours.