Go Back
–+ servings
Print Recipe
5 from 1 vote

Kandil Simidi - Turkish Savory Cookies

These crumbly, savory cookies called Kandil Simidi are a Turkish favourite for tea time. They’re slightly crisp on the outside and covered in plenty of nutty sesame seeds.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: Arabic, Middle Eastern, Turkish
Diet: Halal, Vegetarian
Servings: 10 cookies
Calories: 250kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 large baking sheet

Ingredients

  • 125 g unsalted butter (softened at room temperature)
  • 1 egg yolk
  • 1 teaspoon baking powder
  • 1½ tablespoon white wine vinegar or apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 3 tablespoon vegetable oil or sunflower oil
  • 1 teaspoon mahleb
  • 300 g plain white flour / all purpose flour
  • 1 egg white (for brushing)
  • 2 tablespoon sesame seeds
US Customary - Metric

Instructions

  • In a large bowl, combine softened butter, vegetable oil, sugar, egg yolk, vinegar, and salt. Mix until smooth and creamy.
  • Add mahlep and baking powder, then gradually stir in the flour. Use your hands to bring the dough together into a soft, smooth ball. It shouldn’t stick to your fingers.
  • If it feels too dry, add a teaspoon of oil. If it’s too sticky, sprinkle a little more flour. Cover the bowl and let the dough rest for about 10 to 15 minutes. This short pause makes shaping easier and keeps the cookies neat while baking.
  • Line a baking tray with parchment paper and preheat the oven to 180°C (350°F).
  • Pinch off small walnut-sized pieces of dough. Roll each one into a thin rope, about 10 to 12 cm long. Join the ends to form a ring and press gently so they stick together.
  • Lightly whisk the egg white and brush each ring with it, then sprinkle a generous amount of sesame seeds on top. I add some nigella seeds to add a bit of color, but it is entirely optional.
  • Place the rings on the tray, leaving a bit of space between them. Bake for 15-18 minutes, or until golden. The sesame seeds should look toasted, and the bottoms should be lightly browned.
  • Let them cool on the tray for a few minutes, then move to a rack to cool completely.

Notes

  • Use butter at room temperature. Cold butter makes the dough crumbly and harder to shape.
  • Mix only until the dough comes together. Overmixing can make the rings tough.
  • Toast the sesame seeds lightly in a pan for a deeper flavor.
  • If it cracks while rolling, add a spoonful of yogurt or a few drops of oil to soften it.
  • Seal the ends of each ring well before baking so they don’t open in the oven.
  • Once the sesame seeds turns golden, take them out. A few extra minutes can make them too hard.

Nutrition

Calories: 250kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 1mg