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Black Sesame Cookies

Thursday, January 29, 2015

A simple black sesame cookie with only 4 ingredients, that is if you find toasting the sesame not difficult :)

Black may not look auspicious for Lunar New Year, but i think most of us, do wear black during the festival nowadays. We have modernized, right? Hehehe.

I used to 'not like' black sesame, but I guess, my taste have changed. I am in love with it now. I used to find it bitter, but then I found that, if the sesame was toasted correctly.. it will taste awesome. Thanks to store bought sesame tang yuan :)

The composition of this cookie is almost like a shortbread, except that I increased the portion for dry ingredients, if not, I don't think I will enjoy working with the texture. If you still find the dough to be too sticky to roll with, add a Tbsp of flour, but not too much, or else, it might turn out not as good.

Black Sesame Cookies

Recipe by WendyinKK

100gm salted butter, softened
60gm icing sugar, sifted
120gm plain flour
50gm finely ground toasted black sesame

Decoration: Black sesame seeds

1. Put the ground sesame into your mill/grinder and put in some of the measured flour. Grind it together. It will make the sesame finer. Mix the powdered sesame with the rest of the flour, set aside.
2. Mix softened butter with icing sugar until combined.
3. Leave the mixture for around 15 minutes, and it will be rollable.
4. Shape cookies according to preference. If you want to roll out and use a cookie cutter, a cool dough will be easier to work with.
5. Decorate with some black sesame seeds.
6. Bake in a preheated oven at 170C for around 15 minutes until the edges are slightly golden. Baking ime depends on the size of your cookies. The cookies might be slightly soft when they are hot from the oven, and will crisp up upon cooling.
7. Keep in air tight containers.

My daughters who weren't keen in the beginning... changed their minds after I insisted they take a bite. They told me these were good, despite seeing their hated seeds as deco.

It took only one night and my son secretly finished them all.
I don't know if I should be angry with him for secretly eating or happy because he likes it so much.


Cranberry Orange Cookies

Monday, January 26, 2015

Yummy! My hubby said these were so good. It was at Peabody's site that I first came to know of these cookies.

I like the refreshing taste of orange in this, with chewy cranberry bits that contrasts with the crisp cookie. The orange sugar coating adds some glitter to its outlook.


Budapest Roll ~ Budapestrulle

Friday, January 23, 2015

I tried baking dacquoise once. It came out so beautiful, and so I let it cool down for a few hours, thinking to attend to it, later. But it sweated and melted in the humidity. Sigh!

I didn't realise that the cake base for this, is actually almost a dacquoise, yes just almost, or maybe it is still considered as one. It is baked much quicker, only 15 minutes rather than 1 hour. It was only after I ate it, I realised what type of cake did I bake. Hahahah.


Guangxi Banana Leaf Dumplings 广西蕉叶糍

Wednesday, January 21, 2015

Today is my mother's birthday. I will try to post one Guangxi dish each year on her birthday to honour her heritage.

Guangxi is one of the few places in China where banana leaves are abundant, and I saw on the internet that some are so huge, you can go all bare behind a frond and not get seen.


How to Prepare Mandarin Segments

Monday, January 19, 2015

Mandarins are abundant at this time, when it's around Lunar New Year.

If I need to use Mandarin segments in my bakes, normally I will buy canned mandarins because I had no idea how to peel away the membrane. Mandarin membranes can't be easily sliced off as the segments are loose , unlike oranges that are snugly bound.

This time, it came upon me the idea of blanching and peel, just like how we peel nuts. I tried it and it works!

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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