Paximadia Cookies

2 C barley flour (or all purpose flour)
1 1/2 t baking powder
1/8 t kosher salt
1/2 C margarine
3/4 C sugar
1 t anise extract
1/4 C water
0 - vegan milk
0 - raw sesame seeds

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium-size mixing bowl, whisk together the barley flour, baking powder, and salt.

Cream the margarine and sugar together until light and fluffy. Add the anise flavor and beat to combine. Add half the barley mixture, then the water, the other half of the barley mixture. Beat until a stiff dough forms.

Turn the dough out onto a smooth surface and knead briefly. Divide the dough in half and form into two long narrow logs, about 1 inch high, 1 1/2 inches wide, and 9 inches long. Place the logs on the baking sheet. Brush lightly with vegan milk, then sprinkle liberally with sesame seeds. Pat the sesame seeds gently into place.

Bake for 35 minutes, until set and golden on the bottom. Remove from the oven and let cool for 15 minutes. Reduce the oven heat to 275°F.

Transfer the logs to a cutting board. Using a very sharp knife, cut the logs into 1/2 inch slices. Place the slices back on the cookie sheet, cut side down. Bake for 20 minutes, then flip the slices over and bake for another 20 minutes, until slightly dry and golden. Cool on a wire rack, and store in an airtight container.

From Vegan Lunch Box