Sesame Anise Melts

    30 mins

    This is an Italian cookie. Shaped in balls and rolled in sesame seeds. Flavoured with anise.

    8 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 3/4 cup lard
    • 3/4 cup (165g) caster sugar
    • 1 egg
    • 1 tablespoon anise seed, crushed
    • 1 cup sesame seeds, toasted

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C (400 degrees F). Grease cookie trays.
    2. Sift together the flour, bicarbonate of soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 2.5cm balls, roll them in the sesame seeds to coat. Place them 4cm apart onto the prepared cookie trays. Flatten the balls slightly using the bottom of a glass.
    3. Bake for 6 to 9 minutes in the preheated oven. Remove from baking trays to cool on wire racks. Store in an airtight container.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (8)


    This recipe is excellent. It combined my love for anise and sesame together. I added one teaspoon and a half of anise extract and also made round flat cookies instead of balls. I have shared this recipe with countless friends and relatives. Thanks you Candy for sharing this recipe with us. I would like to add that I have given this recipe to at least 20 people. This recipe is to die for and the name of it should be changed to Sesame Anise Cookies so more people can find it and enjoy it!  -  20 Sep 2005  (Review from Allrecipes US | Canada)


    These cookies are great! Very crispy and flavorful! I used shortening instead of lard and they were still terrific  -  20 Nov 2001  (Review from Allrecipes US | Canada)


    When I first read the ingredients I was not too impressed. So I made the first batch to "test" the flavor and WOW was I surprized at how delicious these little cookies were! This is a winner in my book and my short-lived scepticism has now gone south for the winter! I found that I had a lot of sesame seeds left over so I made another batch...after all, I had a big ole fat box of LARD taking up space in my kitchen. I browned the sesame seeds slowly in a large skillet using a small amount of butter and stiring with a wooden spoon. These will now join the rank and file of traditional Christmas cookies I make every year. Thanks so much for sharing this recipe Candy!  -  12 Dec 2001  (Review from Allrecipes US | Canada)