Thai · Dessert
Thai Sesame Cookies
A Thai teahouse classic, these thin, crisp cookies are built around toasted sesame seeds folded into a brown-sugar-sweetened butter dough. Popular alongside Thai coffee or tea, they deliver a nutty, caramelised crunch in every bite, with the sesame doing almost all of the flavour work.
$0
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
214Calories
3.9gProtein
13.2gFat
21gCarbs
7.9gSugar
1.6gFiber
303mgSodium
34mgChol
6.2gSat Fat
80mgPotassium
112mgCalcium
2.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Thai Beer (Chang or Singha)
local
Thai Iced Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 170°C (340°F) and line a baking sheet with parchment.
2
Cream the softened butter with the brown sugar until pale and slightly fluffy, about 2 minutes by hand.
3
Beat in the egg and melted coconut oil until fully combined.
4
Sift the flour, baking powder and salt together, then fold into the wet mixture until a soft dough forms.
5
Fold the toasted sesame seeds through the dough until evenly distributed.
6
Divide the dough into 2 portions and flatten each into a small disc about 1cm thick directly onto the lined baking sheet, spacing them well apart.
7
Bake for 11-13 minutes until the edges are golden brown and the centres are just set.
8
Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely until crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g All Purpose Flour, sifted
- 14g14g Butter, softened
- 16g16g Brown Sugar
- 10g10g Egg, lightly beaten
- 20g20g Sesame Seeds, toasted
- 4g4g Coconut Oil, melted
- 1g1g Salt
- 1g1g Baking Powder
