Sesame cookies
These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.
71 K 3.9/5 (16 reviews)
2 hours 60 min.
Easy
10 pieces
9 IngredientsLast modified on: December 30th 2019
For 10 pieces, you will need:
- 1
2 ½ tablespoons sesame seeds - 2
2⁄3 cup flour - 3
cup + 3 tablespoons butter - 4
2 ½ tablespoons caster sugar - 5
1 ½ tablespoon Egg ( How to... ) - 6
1 pinch salt - 7
1⁄3 tablespoon sesame oil - 8
teaspoon baking powder - 9
1 tablespoon beaten egg
Change measures:
Times for this recipe
Preparation: 2 hours 30 min.
Cooking: 30 min.
All in all: 2 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Preheat the oven to 360°F (180°C).
Spread 2 ½ tablespoons sesame seeds over a sheet of cooking parchment laid on a baking sheet.
Toast in the oven for 5 minutes.
Leave to cool. Keep the paper; we'll be using it again in stage 8.
Spread 2 ½ tablespoons sesame seeds over a sheet of cooking parchment laid on a baking sheet.
Toast in the oven for 5 minutes.
Leave to cool. Keep the paper; we'll be using it again in stage 8.
Stage 2 - 5 min.
Put into a mixer bowl: 2⁄3 cup flour, cup + 3 tablespoons butter, 2 ½ tablespoons caster sugar, 1 ½ tablespoon Egg, 1 pinch salt, 1⁄3 tablespoon sesame oil and teaspoon baking powder.
Add the cooled, toasted sesame seeds.
Add the cooled, toasted sesame seeds.
Stage 3
Start the mixer...
Stage 4 - 7 min.
...and knead until evenly mixed.
Stage 5 - 2 hours
Flatten the dough out into disc, wrap in plastic film and refrigerate for at least 2 hours.
All this can be done the day before and left overnight in the fridge.
All this can be done the day before and left overnight in the fridge.
Stage 6 - 5 min.
Preheat the oven to 360°F (180°C).
Roll out the really cold dough with a rolling pin, not too thinly, about 1/4 inch (1/2 cm) thick.
Roll out the really cold dough with a rolling pin, not too thinly, about 1/4 inch (1/2 cm) thick.
Stage 7 - 3 min.
Cut into strips just over an inch (3 cm) wide.
Stage 8 - 5 min.
Cut across the strips to create the biscuits, about 2 inches (5 cm) long here. Sit these on a sheet of cooking parchment laid on a baking sheet.
Tip: reuse the paper from toasting the sesame seeds in Step 1.
Tip: reuse the paper from toasting the sesame seeds in Step 1.
Stage 10 - 25 min.
Bake for about 25 minutes.
Do watch towards the end of cooking; the biscuits should be golden brown but not overcooked.
Do watch towards the end of cooking; the biscuits should be golden brown but not overcooked.
Stage 11
Leave to cook on a wire rack.
Remarks
The sesame oil gives a real lift to these cookies. You can boost this by adding a little more and reducing the butter by the equivalent amount.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 100 RDI=10 % | 60 RDI=9 % | 1,040 RDI=50 % | 4,340 RDI: 50 % |
| Per 100 g | 8 RDI=3 % | 40 RDI=4 % | 30 RDI=4 % | 450 RDI=20 % | 1,880 RDI: 20 % |
| Per piece | 1 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
How much will it cost?
- For 10 pieces : 0.75 €
- Per piece : 0.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Butter
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Sesame seeds
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Caster sugar
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