Thursday, July 19, 2012

Sesame Cookie Crisps and Sesame Tuile—with Pictorial


Do you still remember the Almond Cookie Crisps that I shared with you  last year?  Okay, I don’t expect you to remember every recipe that I’ve shared.   So, here’s the post and recipe again.  Those of you who have tried that recipe (thank you for trying) had very similar feedback for me.  Those cookies are super delicious and addicting, however, it's a bit time consuming to prepare since you have to spread the almonds in the batter, into one single layer.   What I really meant to tell you is that, if your patience is as thin as those Almond Cookie Crisps, but love crisps and nutty cookies, you have to try these Sesame Cookie Crisps instead.  These Sesame Cookie Crisps are super easy to make and you don’t have to worry about spreading them paper thin like the almond ones.  Although the aroma and taste of sesame and almonds are quite different, the texture of these crisps are almost the same.  The sesame ones might have more of a bite to it.  These crisps are really crunchy, crisps, and extremely aromatic.


I turn some of these Sesame Cookie Crisps into Sesame Tuile (please see the picture below).  Technically, a tuile is a thin, crisp cookie made of dough.  It is originally from France and the word “tuile” means tile in French as it resembling the roof tile.  You can eat them as is, or use a a garnish for other dessert such as panna cotta, ice cream or sorbet.  I think they are just more fun to eat with their curvy shape.


What I love about this recipe is that you don’t need to use the stand mixer, not even the hand held one!  All you need are measuring spoons/cups, a mixing bowl, and a whisk.  I’ll get to the step-by-step pictorial in just a minutes.  In this recipe, I used both white and black sesame seeds.  Feel free to just use whatever you like.  I just love the color of black sesame seeds throughout these cookies.


Let's get into the kitchen.  Are you ready?

1) In a mixing bowl, add egg and caster sugar (caster sugar is super fine sugar, it'll dissolves faster than regular sugar)
2) Whisk until the sugar completely dissolved
3) Add flour and melted butter
4) Whisk until well combined

Pictorial A

5) Add sesame seeds
6) Stir until well combined
7) Spread a teaspoonful of batter on a silpat lined baking sheet
8) Baked and cool cookies on wiring rack or on a rolling pin (for tuile) while they're still warm

Pictorial B

Simple, right?  Yeah, no testing of your patient in this recipe.  It's all nutty and crispy goodness.  I hope you enjoy today's recipe and pictorial.  Thank you for stopping by, until next time, Happy Baking!


Sesame Cookie Crisps and Sesame Tuile: (Printable Recipe)
Makes: 50+ cookies

2 large egg whites
1/2 cup caster sugar*
1/4 cup all purpose flour
2 tablespoons butter, melted
1/2 cup toasted white sesame seeds
1/2 cup toasted black sesame seeds

Preheat oven at 340 degree F.

In a large mixing bowl, add egg and sugar, whisk until the sugar completely dissolved.  Add flour and melted butter, whisk until well combined. Add sesame seeds and stir until well combined.

On a silpat lined baking sheet, spread one teaspoon of batter into 2-inch rounds, at least 1/2-inch apart.

Baked 8-10 minutes and cool cookies on wiring rack or on a rolling pin (for tuile) while they're still warm.  Store completely cooled cookies in airtight container.

*note: caster sugar is super fine sugar available in your baking isle in the supermarket.  You can make your own by grinding regular granulated sugar in a food processor for 2 minutes.


  1. I loves sesame seeds; white or black! This Sesame Crisps already says it all...... crispy and full of sesame aroma taste in it. Wish I don't have to bake it but got to taste it first... :-)

    1. hehehe...I wish I can send some over to you so you don't have to bake. A batch makes quite a lot to share with friends and family. :) I gave some to my parents and in-laws and they all loved them.

  2. Those look fun! I've never baked with sesame seeds before, but I definitely enjoy them so I'm looking forward to giving this recipe a shot! I love that you curled some of them up and made them look all fancy! Very cool!

    1. Thanks for stopping by, Julia. If you enjoy sesame seeds, you've got to give this recipe a try. I'm sure you'll love it. Let me know how they turn out and if you like the cookies. Have a wonderful weekend.

  3. Adore sesame cookies. These are thin, crunch and wonderful.

    1. Thanks, Angie. Hope you like the recipe. Have a great weekend.

  4. What perfect timing! I've been looking for a sesame cookie recipe to replicate the ones my mom loves so much, and wishes out loud so that I can hear (without ever saying it directly to my face) that she would love to have someone bake her some. I wonder who she could mean. Thanks a bundle for sharing!

    1. I'm glad you like this recipe. My parents used to love those sesame crisps from those Asian bakeries. Now, these are their favorite! I hope they are up to your Mom's standard. :)

  5. These cookies are beautiful! Could see many ways to use them and impress others!

    1. Oh yeah, they make a nice edible decoration on cakes and desserts. I can't wait to use these on my ice cream and puddings for a texture contrast too.

  6. So elegant looking. I like how you arranged the curved ones. Almost looks like an edible sculpture.

    1. Thanks. It was fun playing with edible "legos". I think I might had more fun than my kids on those. :P

  7. These are so beautiful and creative. Thanks for the tutorial!

  8. I agree with Lora! They are so beautiful and creative! I will try to make sesame cookie crisps for my husband whose working in suffolk county catering halls, I hope he’ll like it!

  9. Great recipe, especially for those who don't want so much sugar in their treats. I made these along with some sugar cookies for my office (largely Asian) and they said, 'Next time, just make a giant batch of the SESAME!' So much flavor for such simple ingredients. Thank you!