Middle Eastern · Dessert
Sesame Ring Cookies
A small-batch version of the sesame-crusted ring biscuits found across Levantine and Gulf bakeries, made with a ghee-enriched semolina dough rolled into rings, egg-washed, and pressed into toasted sesame seeds before baking until deeply golden and crisp.
$0
15 minsPrep
17 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
221Calories
4.3gProtein
11.8gFat
24.4gCarbs
5.4gSugar
1.4gFiber
116mgSodium
38mgChol
5.6gSat Fat
70mgPotassium
74mgCalcium
1.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Belgian Blonde Ale
local
Egyptian Hibiscus Tea (Karkade)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
2
In a bowl, whisk together the melted ghee, sugar and warmed milk until the sugar partially dissolves, then stir in the vanilla extract.
3
Sift the flour, semolina and baking powder together, then fold into the wet mixture to form a soft, slightly oily dough.
4
Divide the dough into 4 equal pieces and roll each into a rope about 12cm long.
5
Join the ends of each rope to form a ring, pressing gently to seal.
6
Brush each ring with beaten egg, then press firmly into the toasted sesame seeds to coat the top and sides.
7
Arrange the rings on the prepared baking sheet, sesame-side up, spaced apart.
8
Bake for 16-18 minutes until golden brown and firm to the touch.
9
Transfer to a wire rack and cool completely before serving, as the rings firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 8g8g Semolina
- 16g16g Ghee, melted
- 10g10g Sugar White
- 10g10g Whole Milk, warmed
- 2g2g Baking Powder
- 12g12g Sesame Seeds, toasted, for coating
- 9g9g Egg, beaten, for egg wash
- 1g1g Vanilla Extract
