HONEY SESAME COOKIES

 

October 18, 2016

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Foraging for something sweet? Here is a natural fructose snack, rich in antioxidants and flavonoids, packed with minerals and vitamins. It's got great texture, and isn't too sweet or sticky. Honey Sesame Seed Cookies are so good, they make bees jealous. They're a lunchbox favourite and an office drawer must. Bake them, and leave me your comments below.

From Soul Kitchen Recipes. Ana and Zoran have a beautiful website.

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Ingredients

Makes (55-60) 2" cookies

Grams

Ounces

Volume

  • 1 egg
  • 300 grams flour
  • 120 grams butter, softened
  • 82 grams honey
  • 50 grams white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 100 grams untoasted sesame seeds
  • 1 egg
  • 10.5 ounces flour
  • 4.25 ounces butter, softened
  • 3 ounces honey
  • 1.75 ounces white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 ounces untoasted sesame seeds
  • 1 egg
  • 2 cup + 2 tablespoons flour
  • 10 tablespoons butter, softened
  • ¼ cup honey
  • ¼ cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup untoasted sesame seeds

Instructions

MISE EN PLACE COOKIE DOUGH

  • Sift the flour, baking powder, salt and set aside.
  • Measure the butter, sugar and honey in a mixing bowl.
  • Combine the egg and vanilla into a small bowl and set aside.
  • Cut four small sheets of plastic wrap and lay them on a clean counter.

COMPLETE THE COOKIE DOUGH

  • Using a stand mixer , or a hand held mixer, beat the butter with the sugar and honey until well combined.
  • Add the egg and vanilla and beat until combined.
  • Add the flour mixture and beat slowly until the mixture comes together.
  • Divide the dough into quarters, and wrap each section in plastic wrap

Fresh cookie dough cut in quarters.
Fresh cookie dough cut in quarters.

Cookie dough wrapped in quarters ready for the fridge.
Cookie dough wrapped in quarters ready for the fridge.

  • Refrigerate for at least 1 hour or overnight.

ROLLING THE COOKIE DOUGH

  • Preheat oven 325F/170C
  • Remove one disc of cookie dough and let it soften slightly.
  • Line two baking trays with parchment paper.
  • Fetch a 2" round cookie cutter, rolling pin and flour bin and set them on your work surface.
  • Place sesame seeds in a small bowl.
  • Pull out your pastry brush and a small bowl of water.
  • Using the piece of plastic that wrapped the cold cookie dough, lay it over the dough and begin rolling. The plastic will keep the dough from cracking.

Rolling the cookie dough with a sheet of plastic prevents cracking.
Rolling the cookie dough with a sheet of plastic prevents cracking.

  • Add as little flour as possible.
  • Occasionally, peel the plastic away from the dough to allow it to move, and roll the dough to approximately 1/8 inch thickness.
  • With your round cookie cutter, cut circles out of the dough.

Cookie dough cut into 2 inch rounds. One is brushed with water.
Cookie dough cut into 2 inch rounds. One is brushed with water.

  • Gather the scraps and re-roll.
  • Brush each cookie with water and submerge into the sesame seeds , turning over to coat completely.

Honey cookies submerged in sesame seeds.
Honey cookies submerged in sesame seeds.

BAKING THE COOKIES at 325F for 10-15 minutes

  • Set them on the cookie sheets an inch apart and bake at 325F for about 10-15 minutes or until very lightly brown.

Unbaked honey sesame seed cookies.
Unbaked honey sesame seed cookies.

  • The longer you bake them, the drier they become. You'll want to bake the cookies just until set. This will keep them flavourful.

Baked honey sesame seed cookies.
Baked honey sesame seed cookies.

  • Cool the cookies completely. Store immediately in an airtight container.

Honey Sesame Seed Cookies. The Finer Cookie.
Honey Sesame Seed Cookies. The Finer Cookie.

NOTE ON BAKING: Honey browns more quickly than white sugar. The longer you bake these cookies, the drier they become and the less honey you'll taste. Toasting this cookie will change its flavour. Bake them just until set and very lightly brown. This will keep the cookies softer and give you more honey flavou

TAGS:  honey   sesame      

Comments

2 Comments

Jessica   2017-01-04

These cookies look so good and the sesame seeds really bring it to the next level! It was so great to meet you at FBC2016!

Kimberlie 2017-01-04

Thanks Jessica. Yes, it was wonderful to meet you too. I've bought my ticket for 2017. Have you? Hope so. Thanks for stopping and leaving a message. I really like that.

Marlene   2017-01-04

A lovely recipe -- thank you!

Kimberlie 2017-01-04

You’re very welcome, Marlene. Thanks for stopping by.

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HONEY SESAME COOKIES

Makes (55-60) 2" cookies

Ingredients
Instructions

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