These sesame cookies are still a real favorite . A little happiness simply with a taste of back-to .
The taste of the biscuit itself is delicious . The toasted sesame seeds add a new flavor changing the traditional almond or hazelnut same, they bring a veritable bouquet of flavors and a side nice crunchy taste. A remake certainly because they are really easy to do .
P. 36
≈ 18 quantities
(proportions divided by 4 compared to the original recipe)
50 g of seeds
sesame
100 g flour (type 45 )
a pinch of baking powder
1 pinch of baking soda
a pinch of salt sel
90 g of butter at room t °
75 g sugar
1 / 2 egg
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QS toasted sesame seeds
egg yolk and water
Roast sesame seeds: put them in a large skillet and let brown for heat for 5 to 10 min stirring often until fragrant toast emerges and the seeds have picked up a pretty blonde color dark . Let cool completely and roasted seeds: it is preferable to mix cold, because "the seeds warm and tied their essential oils lose their flavor" .
Mixer 3 0 g sesame seeds into a fine powder and reserve for sprinkling 20 g remaining.
Cream butter and sugar in a food processor at medium speed.
Add egg and vanilla. Mix and add flour and powdered sesame.
Mix until a dough ball homogeneous forms.
Book 1 hour in the fridge to firm up the dough .
Preheat oven to 180 °
Collect dumplings. Place on a baking sheet lined with parchment paper and flatten slightly and spacing them well because they spread much while cooking.
Mix egg yolk and water and brown the surface of the cookies using a pastry brush.
Sprinkle roasted sesame seeds.
Bake 15 minutes, until lightly browned .
Let stand 5 minutes before take off and let cool completely on rack.
Store in an airtight container and consume within 7 days .
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