Paximathakia are a twice baked cookie, similar to biscotti, or hard rusk-style savory bread, served as thick slices. Here we make a very simple sweet cookie version perfect with coffee or tea… and perfect for today!
We make a very simple & sweet cookie version of paximathia.
Serves: 36 | Difficulty: Easy
Ingredients:
- 1½ sticks unsalted, room temperature butter
- ½ cup light olive oil or vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs using 1 for egg wash
- ⅛ teaspoon baking soda
- ½ cup warm milk
- 5 cups all purpose flour
- 1 teaspoon baking powder
- ¼ cup sesame seeds (optional)
Steps:
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Preheat oven to 350° degrees.
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In a small bowl, mix 1 cup of flour with baking powder and set aside.
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In a large bowl, beat together butter and oil until light and fluffy.
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Gradually add the sugar and vanilla extract.
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Beat in 1 egg and continue mixing.
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Dissolve baking soda in warm milk and add to butter mixture. Mix until just combined.
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Add flour mixture and mix gently as you continue to add the remaining 4 cups of flour until you have a nice, soft dough.
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Divide the dough into 3 equal parts (we use a scale for precision but you can eyeball it). Shape each dough piece into narrow loaves, about 1 inch high and 12 inches long.
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Place on a parchment lined baking sheet.
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Score the tops of the dough into ½ inch slices.
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Mix 1 egg with 1 tablespoon of water and brush the loaves with the egg wash. Sprinkle with sesame seeds, if using.
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Bake until lightly brown, about 20 - 25 minutes.
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Remove from oven and while still hot, carefully slice all the way through the scored dough.
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Lay slices on their side and return to oven.
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Bake for about 7 minutes until the side facing start starts to turn golden brown and then remove from oven and flip paximathakia over.
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Place back in oven and bake another 7 minutes until golden brown.
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Cool slightly before serving.