Paximathakia


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!

 


Paximathakia

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:

  1. Preheat oven to 350° degrees.

  2. In a small bowl, mix 1 cup of flour with baking powder and set aside.

  3. In a large bowl, beat together butter and oil until light and fluffy.

  4. Gradually add the sugar and vanilla extract.

  5. Beat in 1 egg and continue mixing.

  6. Dissolve baking soda in warm milk and add to butter mixture. Mix until just combined.

  7. Add flour mixture and mix gently as you continue to add the remaining 4 cups of flour until you have a nice, soft dough.

  8. 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.

  9. Place on a parchment lined baking sheet.

  10. Score the tops of the dough into ½ inch slices.

  11. Mix 1 egg with 1 tablespoon of water and brush the loaves with the egg wash. Sprinkle with sesame seeds, if using.

  12. Bake until lightly brown, about 20 - 25 minutes.

  13. Remove from oven and while still hot, carefully slice all the way through the scored dough.

  14. Lay slices on their side and return to oven.

  15. Bake for about 7 minutes until the side facing start starts to turn golden brown and then remove from oven and flip paximathakia over.

  16. Place back in oven and bake another 7 minutes until golden brown.

  17. Cool slightly before serving.