I love all things black sesame! And these cookies were so easy to put together and required minimal ingredients! I used 1 cup blended black sesame, 1 cup powdered sugar, 1 very small egg. I baked these for 9 min and 30 seconds and topped with toasted sesame seeds.
Ingredients
- 2 cups black sesame seeds, 240g
- 2 cups powdered sugar, 200g
- 1 large egg
- heart sprinkles, optional
Instructions
- Preheat oven to 350 degrees F and line 2 baking trays with
silicone or parchment paper.
- Put black sesame seeds in a blender or food processor and
blend until mixture has the texture of wet sand.
- Transfer ground black sesame to a mixing bowl and add the
powdered sugar. Whisk well to combine.
- Add egg mix well until a dough forms.
- Scoop 2 tbsp balls of dough onto your baking sheets (A cookie
scoop works well for this). Use your fingers to slightly flatten the
cookie dough balls. Alternatively, you can also use the back of a fork to
press a cross hatch pattern onto the cookies.
·
Bake at 350 degrees F for about 10 minutes or until
cookies look slightly puffed up. They will look very soft coming out of the
oven but after cooling will solidify and easily lift from the parchment paper.
·
Leftover cookies can be stored in an airtight
container at room temperature.
Notes
·
You can substitute black sesame paste for the
ground seeds. Use an equal amount by weight. Commercially made black sesame
paste may have added oil, so your end texture will be a little different, but
the cookies should still bake.
·
You can also substitute granulated sugar for
the powdered sugar. Substitute an equal amount by weight, which means the
granulated sugar should be about half the volume of powdered (200 grams
granulated sugar is one cup).
Comments
Post a Comment