Sesame cookies and thinking about change
Earlier this week, I attended my last class of a short Food Writing Course at Leiths School of Food and Wine. It’s been really enjoyable and I have learnt a lot. More importantly, the course has opened my mind to the various aspects of the food-related industry that perhaps I had not been aware of. It’s got me thinking even more about food, the style and direction of this blog and how I could look to develop my skills even more, perhaps to make a change in my life. Change is good, right?
Anyway, I’ll stop rambling. Today I want to share a recipe of some sesame cookies I made for our last class. There was all round appreciation for these little rectangular delights. The sesame seeds added a nutty taste and delicate crunch to the cookies, and they’re healthy too! Somehow, that made me feel better about devouring five at a go…
What you’ll need
- 220g cake flour (the recipe calls for pastry flour or top flour)
- 50g white sesame seeds
- 50g black sesame seeds
- 100g unsalted butter, at room temperature
- 100g icing sugar
- 1/8tsp salt
- 2 free-range egg yolks
To make your sesame cookies
1. Sift flour, then place in the freezer to chill. Without preheating the oven, bake white and black sesame seeds at 150°C for 10-15 minutes. Set aside to cool.
2. Beat butter, icing sugar and salt until soft and creamy. Add egg yolks and mix well. Add flour and sesame seeds and fold in with a spatula. The dough should be quite crumbly.
3. Divide dough in half. Transfer each half to a piece of parchment/baking paper and shape into a 12x7x2.5cm rectangle. Wrap dough in cling film and chill in the refrigerator for at least 3 hours – I chilled mine overnight.
4. Preheat oven to 160°C.
5. Slice chilled cookie dough into 5-7mm thick bars. Place on a baking tray lined with parchment/baking paper. Bake for about 20 minutes until golden brown. Let cool on a wire rack.
6. Store cookies in an airtight container to keep them crisp.
Yields 40 cookies
Recipe adapted from Okashi – Sweet treats made with love by Keiko Ishida