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“If I was making these vegan "tasting cookies" for company, I'd use a good white port, but I've made them with regular tawny and they were delicious as well. They're not overly sweet, but great to put on a cheese tray with fruit and crackers after dinner.”
READY IN:
1hr 28mins
SERVES:
24
YIELD:
24 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine wine, oil, sugar, lemon zest and anise, mixing well.
  2. Stir in the flour, baking soda, salt and sesame seeds.
  3. Cover and chill for at least 1 hour.
  4. Preheat the oven to 350F and line two sheets with parchment.
  5. Scoop tablespoons of dough onto the sheets and bake the cookies (while the dough is still cold) for 13-14 minutes, rotating the sheets halfway through baking.

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