Chinese New Year is just about a month away and it's time to start baking Chinese New Year Cookies again! I happened to come across some Black Sesame Cookies (黑芝麻饼) being sold at the supermarket and I immediately thought I could do it too. I used my and made some modifications to make it into Black Sesame Cookies.
These Low Sugar Black Sesame Cookies not too sweet and they are light and crumbly. My hubby says they melt in the mouth.
You may wonder why I added some peanut into the recipe. The cookies will turn out with some bitterness if I had used only black sesame seeds. With the peanuts added, it balances the taste. Peanut and sesame seeds are always good friends.
I have other various delicious Butter Cookies recipes example like , and more that you may like to explore.
HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES:
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.
The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.
Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.
Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Black Sesame Cookies (黑芝麻饼)
Yields: Approximately 82 cookies
250g butter (salted), room temperature
80g caster sugar ( I used organic brown sugar, blend in food processor to get the fine sugar)
300g all purpose flour or cake flour (I used all purpose flour)
1/2 tsp sea salt (I used 1 tsp as I prefer my cookies slightly salty)
2 1/2 tsp baking powder (I used Bob's Red Mill, Double Acting Baking Powder)
130g black sesame seeds, toasted
60g peanuts, toasted
1 egg + 1 Tbsp water, whisked
Same raw black sesame seeds
Small plastic cap
- Preheat oven to 180C (top and bottom heat) or 160C (fan-forced). Line the baking tray with parchment paper. Set aside.
- Grind black sesame seeds and peanuts in a food processor to become a paste.
- Sift flour and baking powder into a bowl and stir in salt. Set aside.
- In a bowl of electric mixer, beat together butter and brown sugar until fluffy at medium speed. Add in the black sesame seeds and peanuts paste and beat at low speed till well combine.
- Add in flour mixture in 2 batches and mix until form a smooth and soft dough at low speed.
- Place the dough (in the mixing bowl) in freezer for 10 minutes just to firm up the dough.
- Remove dough from freezer, pinch about 10g of dough and shape into a ball and place the balls of dough on a prepared baking tray about 1 inch apart.
- Use something round like a plastic cap to slightly flatten the top of the dough. Dip the cap into flour to prevent sticking. Brush with egg wash and sprinkle some black sesame seeds on top.
- Bake in a preheated oven for 15 minutes, or until golden brown. The baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.