Tuesday, November 16, 2010
Crunchy Sesame Cookies
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.