148: Black Sesame Cookies
Using my new cookie moulds from Daiso, I finally got the time to bake the black sesame cookies I’ve been wanting to bake for some time. I adapted the recipe from this site, reducing the amount of sugar to 1/3 the original amount, using white cane sugar instead (since I ran out of brown sugar), using normal cake flour (instead of whole wheat cake flour) and doing away with the matcha icing.
I have to agree with the author of that blog/site/recipe that the charm of these cookies lies in the nutty darkness of the cookies. And they are adult cookies. Since I reduced the sugar to 1/3 the original amount, the cookies were un-sweet and you can taste the lovely taste of sesame in every bite.
These cookies are easy to make, definitely worth a try! And while grinding the toasted sesame seeds with the pestle and mortar, you get to inhale in the lovely fragrance of sesame! And while the cookies were in the oven, my entire kitchen was engulfed in the lovely fragrance of sesame!
- 50g raw black sesame seeds
- 45g white sugar
- 250g normal cake flour
- 100g unsalted butter, at room temperature
- 1/4 tsp. salt
- 1 large egg
Toast the sesame seeds in a small frying pan until they just start to pop. Immediately remove from the pan.
In a mortar and pestle, grind up the sesame seeds until they have turned into a fragrant powder.
In a bowl, cream together the butter and sugar. Add the ground up sesame. Beat in the egg.
Add the flour a little at a time. Put into a plastic zip bag, and roll flat (2.5mm thick) with a rolling pin. Put in the refrigerator for about 30 minutes.
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper or a silicon sheet.
Take the cookie dough out, and cut open the plastic bag with scissors. Cut out the cookies with cookie cutters or using a paper template and a sharp small knife. Place the cookies on the lined baking sheet.
Bake for 25 minutes.