Japanese · Dessert
Black Sesame Cookies
A Japanese-style butter cookie built around toasted black sesame, ground into the dough for a deep nutty, faintly smoky flavour and studded with whole seeds for crunch. The dough is simple and buttery, letting the sesame carry the entire character of the bake.
$0
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
245Calories
3.8gProtein
13.2gFat
28.9gCarbs
13gSugar
1.2gFiber
309mgSodium
67mgChol
6.5gSat Fat
62mgPotassium
73mgCalcium
2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Craft Lager
local
Genmaicha
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Toast the black sesame seeds in a dry pan for 1-2 minutes until fragrant, then cool and grind half of them to a coarse powder in a mixer-grinder, leaving the rest whole.
2
Cream the softened butter with the white sugar and brown sugar until pale and slightly fluffy, about 2 minutes by hand or with a hand-mixer.
3
Beat in the egg yolk until fully incorporated.
4
Sift the flour, baking soda and salt into the bowl, then fold in the ground and whole sesame seeds until a soft dough forms.
5
Divide the dough into 2 portions, roll into balls, and flatten slightly on a baking sheet lined with parchment, spacing well apart.
6
Bake at 170C (340F) for 11-13 minutes until the edges are just set and lightly golden while the centres remain soft.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Butter, softened
- 16g16g Sugar White
- 10g10g Brown Sugar
- 8g8g Egg Yolk, lightly beaten
- 38g38g All Purpose Flour, sifted
- 12g12g Sesame Seeds, toasted black sesame seeds, half ground to a coarse powder
- 1g1g Baking Soda
- 0.5g0.5g Salt
