Black Sesame Round Cookies
Crispy round biscuits infused with fragrant black sesame, offering a rich aroma and a lingering aftertaste.
Ingredients
cake flour
75 g
refined white sugar (Ingredient A)
30 g
black sesame seeds (Ingredient A)
1 heaping tbsp
buckwheat flour
25 g
egg yolk (Ingredient B)
1
milk (Ingredient B, add as needed)
about 1 heaping tbsp
cake flour (for dusting molds)
to taste
Instructions
1
Preliminary preparation
Preheat the oven to 170–180 °C; line a baking tray with parchment paper.
2
Make the dough
Place the cake flour and Ingredient A in a bowl and combine with a rubber spatula.
3
Make the dough
Whisk the egg yolk (Ingredient B), stir it into the dry mixture, and gradually add the milk while kneading by hand until the dough feels dry. Adjust the milk as needed, since moisture content affects the dough's firmness.
4
Make the dough
Gather the dough into a ball, cover with plastic wrap, and roll out with a rolling pin to a thickness of 7–8 mm.
5
Shape and bake
Dust the inside of a flower-shaped cutter with flour and cut shapes from the rolled dough.
6
Shape and bake
Use a piping tip or similar tool, dust with flour, and stamp out a small circle from the center of each flower shape.
7
Shape and bake
Arrange on the baking tray and bake at 170–180 °C for 7–8 minutes.
