Instructions

• Preheat the oven to 350°F (180°C). If using a fan (convection) oven, set it to 160°C. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, ground anise, coarsely ground fennel seeds, nigella seeds, and the sesame seeds (reserve a small bowl of sesame seeds if you plan to use them as a topping).
• In a separate bowl, whisk the egg and granulated sugar until the mixture is well combined and slightly thickened.
• Gradually whisk the cooled, melted unsalted butter into the egg-sugar mixture, then whisk in the milk and the white vinegar until evenly combined.
• Pour the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until a soft, cohesive dough forms and no streaks of flour remain.
• Using about 1 ½ tablespoons (25 g) of dough per cookie, scoop and roll each portion into a ball. Roll each ball into a rope about 5 inches (12 cm) long.
• Bring the ends of each rope together to form a ring, overlapping the ends slightly to close the circle. Place the rings on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
• If using sesame seeds as a topping, lightly press a few reserved sesame seeds onto the top of each ring before baking.
• Bake in the preheated oven for about 15 minutes, or until the cookies are golden brown.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.