Crunchy and addicted, well this is the description for this cookie. I got this recipe from my friend, after she baked this cookie on a third time (so, she didn’t have to tell me how delicious it is, haha).
She called me one day and told me that “Pook, you has to bake this, I love it, and it’s delicious, blablabla…”, I waited for her to stop talking so I could say “Send me the recipe right away!”
And yes, this cookie is great as she said, the black sesame seed has a little bitter taste that makes eating the cookie more addicted, the texture of the cookie is crunchy, and the smell is divine too. I bake only half of the original because I forgot to buy the sesame,^ ^”, and if you notice I have to use the white sesame seed in my cookie too. But if you have a lot of people waiting for your creation, haha, I suggest making a full batch, it’s very good, you can keep it in an air tight container for up to a week, (but I’m sure that you will run out of the cookie sooner than that, ^ ^).
Anyway I still feel that this cookie is great when served it with a cup of hot Chinese tea, the aroma of the tea and the sesame are a good couple.
My friend and I made some adaptation from the original recipe, as the original recipe using the dipping method to cover the cookie with the sesame, by rolling the cookie dough into a ball, then dip the cookie in milk and roll it in the sesame seed bowl, the result is a mass work space, haha, and too little sesame in the cookie. So, we decide to add all the sesame into the cookie dough, the result is delicious crunchy cookie, that I think you will love it too.
260g ………………………. all–purpose flour
100g ………………………. sugar
½ tbsp …………………… baking powder
½ tsp …………………….. salt
60g ………………………… unsalted butter, at room temp.
60g …………………………. solid veg. shortening
1 …………………………….. large egg, at room temp.
½ tsp …………………….. vanilla extract
½ tsp …………………….. grated lemon zest
140g ………………………. unhulled sesame seeds
1. Preheat oven to 375°F
Prepare the baking sheet, by lining with the baking paper or Silpat.
3. In a medium bowl, whisk the egg, vanilla and lemon zest. Stir the egg mixture into the dry ingredients until smooth and well blended, about 2 minutes (the texture will be crumbly, but you can press it together). Cover the dough with plastic wrap and refrigerate 1 hr.
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