Crunchy Sesame Seed Cookies

by - January 22, 2019




This is my own cookie recipe that I am trying for the first time and I am so excited that it turned out perfectly. My hubby and mother-in-law both said that these cookies are awesome.  It is crunchy and crispy crumbly and it just melts in the mouth. I have been making butter cookies with the whole egg.  It is nice but I think it is better with just the egg yolk alone.  

The double acting baking powder I used is aluminium free double acting baking powder from Bob's Red Mill that given to me by my sweet girlfriend.  I am so thankful to have learnt that some baking powder actually contains aluminium.  I have to look out for aluminium free baking powder from now on.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Crunchy Sesame Seed Cookies Recipe


Yields:  Approximately 92 cookies

INGREDIENTS:

250g butter, room temperature (leave sit out for 15 minutes)
110g brown sugar (Please add more sugar if you prefer sweeter)
2 egg yolks (Large egg, 60g and above)
280g plain flour
3/4 tsp salt
1 3/4 tsp double acting baking powder 
170g sesame seeds (150g white + 20g black), toasted

Utensil:
Baking trays
Piping bag
Wilton 6B nozzle

METHOD:
  1. Preheat oven to 180C.  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl, stir in salt and sesame seeds.  Set aside.
  3. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Add in egg yolk one at a time and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Transfer the dough to a pipping bag fitted with Wilton 8B nozzle and pipe cookie dough onto the lined baking tray.
  6. Bake at preheated oven for 15 minutes, or until golden brown.
  7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.
Notes:
  1. When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and not warm.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.
  2. Please do not use the small nozzle like 4B.  The dough contains a lot of sesame seeds and you will get hard time to pipe the dough unless a larger nozzle  is used. 
  3. If you don't want to pipe out the cookies dough, just shape into a small ball and press into a round dish as below 👇


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6 comments

  1. Hi.. can i use normal baking powder instead? If yes, how much do i add?

    ReplyDelete
    Replies
    1. Hi, normal baking powder is fine too. The same amount. Thanks:)

      Delete
  2. Hi, for the sesame cookie, if I can't get hold of double acting baking powder, can use the normal ones? What difference would it make? Same measurement to be used? Thanks.

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Yes, you may use the normal baking powder with the same amount.
      Thanks :)

      Delete
  3. Such an easy & wonderful cookoes.i adore & love how easy your recipes & instructions as well with the good yet very helpful information given.thanks alot for the recioes,i wish you all the best in life & gong xi fah chai!!! 😍

    ReplyDelete
    Replies
    1. Hi Shareen,

      Thank you for your comments.

      Gong Xi Fa Chai and Happy Chinese New Year to you and your family too :)

      Delete