Made by turning a classic dough into a sweet-and-salty cookie, dipped in grape molasses and coated in sesame, this recipe reimagines the flavour of Turkey's sesame bread ring in cookie form. Finished with a scattering of nigella seeds, they hold their crunch well in a picnic basket.
Whisk the oil with the grape molasses and warm water, then work in the flour, baking powder and salt to form a smooth dough.
Roll thin strips of dough, join the ends into rings, dip in grape molasses, coat in sesame seeds, and scatter with nigella seeds.
Arrange on a lined baking tray and bake in an oven preheated to 180°C for 20 minutes until the edges darken.
Brush the molasses on sparingly; too wet a coating spreads and loses its shape in the oven. Do not overbake; take them out as soon as the edges darken. Allergens: contains gluten (flour), sesame.
Using honey instead of grape molasses gives the cookies a lighter colour and a subtly floral taste; you may need to shorten the baking time by 2 minutes in that case.
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