These savory sesame cookies are one of the most addictive homemade snacks there is. Crispy, balanced, and salty, with a crunchy sesame coating.
They’re easy to make with simple ingredients you already have. And they keep beautifully in a sealed container, tasting just like the day you baked them.
A few small baking tricks make them extra crispy. You won’t be able to stop snacking.
The secret is the long, low bake and letting them cool completely in the oven. Don’t skip it.
Serve them with coffee or tea, next to a cheese board, or just as they are.
Savory sesame cookies are made from flour, semolina, olive oil, warm water, salt, a little sugar, baking powder, and baking soda. Rest the dough, roll into thin strips, coat in sesame, and rest again. Bake 10 minutes at 350°F (180°C), then 40 minutes at 325°F (160°C), and let them cool in the oven with the door ajar.
Savory Sesame Cookies (Crispy Sesame Sticks)
Ingredients
Method
- In a bowl, mix the flour, semolina, baking powder, baking soda, sugar, and salt.
- Add the olive oil and start kneading. Gradually add the water until you have a firm dough that isn’t sticky.
- Knead a few minutes, until smooth. Let the dough rest for 30 minutes.
- Divide the dough into 25–30 pieces.
- Roll each piece into a long, thin strip. Brush with water and coat in sesame seeds.
- Arrange on a parchment-lined baking sheet and let rest another 30 minutes.
- Preheat the oven to 350°F (180°C) and bake for 10 minutes.
- Lower the heat to 325°F (160°C) and bake another 40 minutes, until the cookies are golden and dry.
- Turn off the oven and leave the cookies inside, with the door slightly open, until the oven cools completely. This is what makes them perfectly crisp.
Notes
- For extra thin, crunchy cookies, roll the strips very thin.
- For a saltier flavor, add another ½ teaspoon salt, or brush the strips with salted water before coating in sesame.
- Don’t skip the long bake and drying in the oven. That’s the secret to the crunch.
- If they soften after a day or two, dry them again in an oven preheated to 250°F (120°C) for 10–15 minutes.
- Olive oil → a neutral oil works, with a milder flavor.
- White sesame → a mix of white and black sesame seeds.
Frequently asked questions
Bake them low and slow, then let them cool completely in the turned-off oven with the door ajar. Store in an airtight container.
They pick up moisture from the air. Re-crisp them in a 250°F (120°C) oven for 10–15 minutes.
Up to a week at room temperature in a jar or sealed container.
The rests relax the dough so it’s easy to roll thin, and the second rest after coating helps keep the strips from bursting in the oven.
Yes. There are no eggs or dairy, just flour, olive oil, water, and sesame.
