- 60 g vegan butter, room temperature
- 60 g coconut butter, melted
- 60 g Icing sugar
- 140 g plain all-purpose flour
- 50g black sesame seeds
- 1 tsp vanilla extract
This is a recipe that I made a long time ago. It was a lovely cookie and tasted absolutely delicious, I just completely forgot about it. Thankfully I dragged the recipe out while I was cleaning up my hard drive.
I always love it when East meets West with a little twist – something amazing and unexpected can be created! This recipe, for example, and also my other East meets West recipes – matcha muffins and black sesame latte. I’ve never made these cookies for King yet, but he has such a sweet tooth so I think he’s going to love it… can’t wait!
Grind the black sesame seeds into a powder with a food processor or mortar and pestle.
Sift flour into a medium bowl, combine with the sesame seed powder and all the rest of the ingredients, and mix until a dough is formed (you can use your hands for this).
Roll and shape the dough into a ball then divide it into 2.
Wrap a large sheet of cling film over each half, and roll out the dough until it is around 0.5cm thick.
Keep the cling film on and place it in the fridge for 30-60mins, this will make the dough firmer and easier to shape. If not, the dough will be too soft to shape.
Preheat your oven to 170˚C.
Remove the dough from the plastic wrap and cut it into shapes with a cookie cutter (any shape you like!). Decorate each cookie with a few black sesame seeds in the middle. Bake for 15 minutes until the cookies turn slightly golden in colour.
Remember to check your cookies halfway through baking, you may need to turn the tray around if your oven does not bake evenly.
Allow the cookies to cool on a wire rack for 10-15 minutes before serving. (Warning: Cookies will be quite soft when they first come out of the oven, they will solidify as they cool.)
These black sesame cookies are straightforward to make and are an incredibly tasty sweet-treat with an Asian twist. They are so delicious, crispy, sweet, nutty and crumbly. If you like sesame seeds, definitely give them a try!
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
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Difficulty: Intermediate
Serves: 30-35 cookies
Prep.: 60 mins | Cook: 25 mins
Ingredients:
Instructions:
- Grind the black sesame seeds into a powder with a food processor or mortar and pestle.
- Sift flour into a medium bowl, combine with the sesame seed powder and all the rest of the ingredients, and mix until a dough is formed.
- Roll and shape the dough into a ball then divide it into 2. Wrap a large sheet of cling film over each half, and roll out the dough until it is around 0.5cm thick.
- Keep the cling film on and place it in the fridge for 30-60mins, this will make the dough firmer and easier to shape.
- Preheat your oven to 170˚C.
- Remove the dough from the plastic wrap and cut it into shapes with a cookie cutter (any shape you like!).
- Decorate each cookie with a few black sesame seeds in the middle.
- Bake for 15 minutes until the cookies turn slightly golden in colour. Remember to check your cookies halfway through baking, you may need to turn the tray around if your oven does not bake evenly.
- Allow the cookies to cool on a wire rack for 10-15 minutes before serving. (Warning: Cookies will be quite soft when they first come out of the oven, they will solidify as they cool.)
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Glad you like it 😀
This is something unique! I have never experience eating a Black Sesame Cookie before. Thanks for sharing the recipe, I’ll try to make it myself and check the response of my children!
Thanks for the comment, I hope you like the result, those are very addictive cookies… <3<3