Black & White Sesame Cookies
We love sesame. These cookies are packed with its nutty flavour and make for a great addition to your afternoon coffee or tea. They are crumbly like shortbread and super addictive. Give them a try!
Ingredients:
(makes ±25 cookies)
160g wheat flour
120g cold butter
80g granulated sugar
40g almond meal
20g toasted black sesame seeds
20g toasted white sesame seeds
1 organic egg
Note: Use only the egg yolk for extra crumbly cookies½ tsp of salt
Special Equipment Needed:
Optional: Food processor
Optional: Mortar and pestle
Instructions:
In a small bowl, mix the black and white sesame seeds together.
Take roughly half of the mix and grind the seeds using a mortar and pestle. Alternatively, use a food processor or spice grinder. If you have neither of those, get creative. You could, for instance, put the seeds into a freezer bag and pound them with a rolling pin. The goal here is to release as much of the nutty flavour as possible.
Next, put all of the ingredients into your food processor and process until everything is well combined. If you don’t have a food processor, it’s entirely fine to mix everything in a bowl. Regardless of your method, try to work quickly in order not to develop too much heat for the butter to melt.
Shape your mix into a ball and cut in half.
Roll each half into a log, around 4-5cm in diameter.
Wrap the logs tightly in plastic wrap and refrigerate for at least one hour. You can speed this up in the freezer if necessary.
Preheat your oven to 175°C conventional heat.
Remove the plastic wrap and cut the logs into around ½ cm thick discs using a sharp knife or bench scraper.
Note: Run your knife under hot water before cutting to make for a cleaner cut.Place the cookies on an oven tray lined with parchment paper.
Bake in the oven for around 15-20 minutes until you start to see slight browning around the edges of the cookies.
Remove from the oven and let cool on the tray for around 5 minutes before moving them to a wire rack to cool completely. While warm, the cookies are very soft and brittle, so make sure they are cool enough before you transfer them to cool completely.
Enjoy!
