I love sesame seeds. These tiny seeds are a nutritional wonder and can boost our health greatly! It is not only loaded with essential minerals but also has a high level of antioxidants which fight free radicals thereby promoting our youthfulness (ladies, you will be glad to know this :p) and strengthening our immune system.
Sesame seeds are popular condiments used widely in Asian cooking. Today I am going to share with you a cookie recipe which uses sesame seeds. This recipe also uses only egg whites, thus if you have plenty of leftover egg whites from making Kueh Lapis cake or creme brulee, you will be glad to try out this simple and fuss-free recipe. This healthy and crunchy cookie recipe uses minimum butter and sugar and yet does not compromise on it's taste. The cookies are fragrant and tasty. I have used both black and white sesame seeds sepearately here to bake two flavours. My preference is the latter, which is yours? :)
Sesame Butter Cookies (makes about 40)
100g Unsalted butter (soften in room temperature, cut into small cubes)
80g Castor sugar
2 Egg Whites (about 70g)
2 tbsp Milk
300g Cake flour (sifted)
2 tbsp toasted black sesame seeds (toast in oven 170C for 15mins)
2 tbsp toasted white sesame seeds (toast in oven 170C for 15mins)
无盐奶油 100g (回覆室温，切成小块)
低筋面粉 300g (用滤网过筛)
熟黑芝麻 2大匙 (烘炉170℃烤15分钟)
熟白芝麻 2大匙 (烘炉170℃烤15分钟)
1. Using a hand whisk, beat the butter in a stainless steel bowl till creamy. Add in the sugar, whisk rapidly until light and fluffy.
2. Add in the egg whites slowly in 5-6 portions. Make sure the mixture is whisked till well combined with each addition of egg white before adding in the next portion. (Note: If you pour in all the egg whites at one go, it will cause oil separation from the butter and will affect the taste of the cookies.)
3. Add in the sifted flour and milk, alternating twice. Use a rubber spatula to fold into the batter. (Do not over-mix to avoid gluten from forming as it will affect the texture. )
4. Divide the dough into two equal portions (about 287g per portion), fold the toasted black and white sesame seeds seperately into each portion till well combined.
5. Pinch a small dough of about 15g each and roll into a ball using your palms.
6. Place the dough apart neatly into the baking pan, flatten the dough by hand (thickness of about 0.3-0.4cm)
7. Put the tray into the preheated oven 160 degrees C top and bottom heat with fan (I used traditional pulsed function for my brandt oven) to bake for about 18 minutes or until the surface of the cookies are light yellow in colour.
8. Transfer the baked cookies to a cooling rack. Cool completely before storing in an air-tight container.
Chinese Recipe is modified from Carol's baking book and translated to English for my English readers. Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
© Copyright 2014 bakingtaitai.blogspot.sg