Thursday, July 19, 2012
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
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
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.