I’ve found my new favourite sesame cookie here. Unlike the marathon cookies, these aren’t covered in sesame seeds, but they are rolled in sugar (and I would recommend something coarser than regular granulated sugar). I baked them slightly less than called for, so they still had some chewiness. I also used brown rice syrup instead of corn syrup. The cookies were delicious, and tasted almost like peanut butter cookies – except they contain no peanuts or tree nuts. They’re very filling, but not too sweet. I wholeheartedly recommend them!
1 ½ cups all-purpose flour
1 ½ Tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup packed brown sugar
1/3 cup tahini
2 Tbsp sesame oil
1 Tbsp brown rice syrup
2 tsp vanilla extract
1 large egg
2 Tbsp granulated sugar (with big grains is fine)
Preheat oven to 375 °F.
Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended.
Add syrup, vanilla, and egg; beat well.
Gradually add flour mixture to sugar mixture, beating at low speed just until combined.
Shape dough into 24 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper.
Flatten balls slightly with the bottom of a glass.
Bake for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.
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