Sesame Cookies

21 Nov 2010

Another simple and easy cookie to make from Keiko - Okashi. Left with 2 extra egg yolks from previous bake so chosen this recipe to try which required 2 yolks! Delighted that it turned out to be quite nice, it's buttery and crisp. The sesame seeds enhance the texture and fragrant, giving it a nice bite.




Recipe adapted from Okashi by Keiko:
Ingredients:220g Top flour
100g Unsalted butter, softened
100g Icing sugar
1/8tsp Salt
2 Egg yolks (about 40g)
50g Toasted white sesame seeds
50g Toasted black sesame seeds




Method:
1. Sift flour, place in the freezer to chill. Bake sesame seeds at 150C without preheating the oven for 10-15mins. Leave aside to cool.
2. Beat butter, icing sugar and salt till soft and creamy. Add egg yolks and mix well. Add flour and sesame seeds and fold in with a spatula.
3. Divide dough in half. Transfer each half to a piece of parchment paper and shape into a 12x7x2.5 cm rectangle. Wrap dough in cling film/baking paper and chill in the refrigerator for at least 3 hours.
4. Preheat oven 160C. Slice chilled cookie dough in 5-7mm thick bars. Place on a baking sheet lined with parchment paper. Bake for about 20 mins until golden brown. Let cool on wire rack.
5. Store cookies in an airtight container to keep them crisp.

These cookies are great for coffee/tea break. Simple and elegant looking, definitely great to give it as a bake gift!