While searching for Asian cooking ideas to gift to my husband's family, I came across sesame cookies multiple times. I noticed that the original recipe called for lard, but many variations now use oil. Personally, I find these cookies to be somewhat lacking in flavor, but taste preferences vary. I believe using butter instead of oil could make them richer in flavor.
Ingredients:
- 2 eggs
- 230g low-gluten flour
- 60g fine sugar
- 60g oil
- 4g baking powder
- Sesame seeds (for coating)
Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine the eggs, fine sugar, salt, and oil. Stir until the sugar has melted.
- Sift in the baking powder and low-gluten flour. Mix until a dough forms.
- Place the dough in the refrigerator for at least 2 hours to chill.
2. Shape and Coat:
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Divide the chilled dough into 15-20g portions. Roll each portion into a ball.
- Roll each dough ball in sesame seeds to coat the surface evenly.
3. Baking:
- Place the coated dough balls on a baking sheet lined with parchment paper, leaving some space between each one.
- Bake in the preheated oven for 15 minutes or until golden brown.
- Remove from the oven and let the sesame seed cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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