Honey Sesame Cookies
October 18, 2016
Foraging for something sweet? Here is a natural fructose snack, rich in antioxidants and flavonoids, packed with minerals and vitamins. It’s got great texture, and isn’t too sweet or sticky. Honey Sesame Seed Cookies are so good, they make bees jealous. They’re a lunchbox favourite and an office drawer must. Bake them, and leave me your comments below.
From Soul Kitchen Recipes. Ana and Zoran have a beautiful website.
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Ingredients
- 1 1 1 egg
- 2 cup + 2 tablespoons 300 grams 10.5 ounces flour
- 10 tablespoons butter 120 grams 4.25 ounces butter butter, softened
- ¼ cup 82 grams 3 ounces honey
- ¼ cup 50 grams 1.75 ounces white granulated sugar
- 1 teaspoon 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon 1 teaspoon baking powder
- ¼ teaspoon ¼ teaspoon ¼ teaspoon salt
- 1 cup 100 grams 5 ounces untoasted sesame seeds
Instructions
MISE EN PLACE THE COOKIE DOUGH
- Sift the flour, baking powder, salt and set aside.
- Measure the butter, sugar and honey in a mixing bowl. See The Finer Cookie’s post on how to weigh and measure.
- Combine the egg and vanilla into a small bowl and set aside.
- Cut four small sheets of plastic wrap and lay them on a clean counter.
COMPLETE THE COOKIE DOUGH
- Using a stand mixer , or a hand held mixer, beat the butter with the sugar and honey until well combined.
- Add the egg and vanilla and beat until combined.
- Add the flour mixture and beat slowly until the mixture comes together.
- Divide the dough into quarters, and wrap each section in plastic wrap
- Refrigerate for at least 1 hour or overnight.
ROLLING THE COOKIE DOUGH
- Preheat oven 325F/170C
- Remove one disc of cookie dough and let it soften slightly.
- Line two baking trays with parchment paper.
- Fetch a 2″ round cookie cutter, rolling pin and flour bin and set them on your work surface.
- Place sesame seeds in a small bowl.
- Pull out your pastry brush and a small bowl of water.
- Using the piece of plastic that wrapped the cold cookie dough, lay it over the dough and begin rolling. The plastic will keep the dough from cracking.
- Add as little flour as possible.
- Occasionally, peel the plastic away from the dough to allow it to move, and roll the dough to approximately 1/8 inch thickness.
- With your round cookie cutter, cut circles out of the dough.
- Gather the scraps and re-roll.
- Brush each cookie with water and submerge into the sesame seeds , turning over to coat completely.
BAKING THE COOKIES at 325F for 10-15 minutes
- Set them on the cookie sheets an inch apart and bake at 325F for about 10-15 minutes or until very lightly brown.
- The longer you bake them, the drier they become. You’ll want to bake the cookies just until set. This will keep them flavourful.
- Cool the cookies completely. Store immediately in an airtight container.
NOTE ON BAKING: Honey browns more quickly than white sugar. The longer you bake these cookies, the drier they become and the less honey you’ll taste. Toasting this cookie will change its flavour. Bake them just until set and very lightly brown. This will keep the cookies softer and give you more honey flavour.
