Saint Barbara Cookies Lebanese
Celebrate the festive spirit of Saint Barbara’s Day with these traditional Lebanese cookies infused with warm, aromatic flavors! Saint Barbara Cookies are delicately spiced with anise, cinnamon, and nutmeg, and enriched with the floral essence of orange blossom water. Made with olive oil for a tender crumb, these cookies are lightly sweetened and can be topped with sesame seeds for a delightful crunch. Shaped into charming spirals, braids, or circles, they are a visual and flavorful treat perfect for celebrations or as an everyday snack. Quick to prepare and oven-baked to golden perfection, these cookies are a symbol of tradition and hospitality. Perfectly paired with tea or coffee, they are sure to become a staple in your holiday baking repertoire.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Olive oil
- 1 cup Granulated sugar
- 2 tablespoons Orange blossom water
- 2 teaspoons Anise seeds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 cup Sesame seeds (optional, for topping)
- 0.25 cup Milk
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, anise seeds, ground cinnamon, and ground nutmeg. Mix the dry ingredients well to ensure even distribution.
Slowly pour in the olive oil and use your hands or a spatula to combine it with the dry ingredients until the mixture resembles coarse crumbs.
Add the orange blossom water and milk to the mixture. Knead gently to form a soft, pliable dough. If the dough feels too dry, add a small splash of milk, a tablespoon at a time.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a clean, lightly floured surface, divide the dough into small balls about the size of a walnut. Roll each ball into a rope about 4-5 inches long and form them into your desired shape: spirals, braids, or simple circles.
If using sesame seeds, lightly press the top of each cookie into the seeds to coat.
Place the shaped cookies onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 18-20 minutes, or until they are golden brown and firm to the touch.
Allow the cookies to cool completely on a wire rack before serving. Store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 595.0 g | 216% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 205.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 984 mg | 76% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
