Sesame cookies

A delicious cookie that you cant refuse. It tastes mellow and crisp. Because of the black sesame, the cookie becomes fragrant and fragrant, and you cant stop eating it. When its cold, I miss the temperature of the oven, the smell of butter everywhere in the room when cooking, and the crispy that I cant wait to eat after cooking. I tried several cookie recipes before, but I was not satisfied. Finally, I turned back to the onion butter cookie recipe I had made before, and changed the salt and onion into black sesame. I was satisfied with the taste of the finished product. Many people ask me why the cookies I make are not crisp and the pattern is not clear. I summarize my experience in cooking. In the “broken thoughts” at the back of the article, you should read them carefully. Remember to go back and try to tell me the result. I hope everyone can make crisp cookies by DIY.

Food Material List

  • 1 Unsalted Butter 130g
  • 2 Berry sugar 35g
  • 3 Powdered sugar 25g
  • 4 Whole egg juice 50g
  • 5 Low-gluten flour 200g
  • 6 Stir-fried black sesame 20g

Operational steps

  • 1 Soften salt-free butter at room temperature and cut into small pieces.
    Sesame cookies
  • 2 The butter is whipped with an electric egg beater at low speed until it becomes light in color, bulky and feathery.
    Sesame cookies
  • 3 Add sugar powder twice, mix well every time and then next time.
    Sesame cookies
  • 4 Ibid., add fine granulated sugar in succession and beat well.
    Sesame cookies
  • 5 Add one tablespoon of whole egg liquid at a time, mix well and add another tablespoon. Beat well until all the egg liquid is added.
    Sesame cookies
  • 6 Sift low gluten flour into a basin and mix well with a rubber scraper until no flour particles exist.
    Sesame cookies
  • 7 Stir-fried black sesame.
    Sesame cookies
  • 8 Mix with a rubber scraper to form a cookie batter.
    Sesame cookies
  • 9 The batter is packed in a mounting bag and the cookie shape is extruded on an oilcloth-covered baking tray. The oven is preheated at 170 C, and the middle baking is restricted for 15 minutes. You can see the edge of the biscuit is colored.
    Sesame cookies


1. Many people ask me why cookies made by myself are not crisp. To make crisp cookies, butter beating is very important. Butter must be lightened and bulky.
2. Ask again: Why is the roasted cookie not obvious? Try a recipe like mine that uses both fine granulated sugar and sugar, and youll see that the lines of the baked cookies are very clear.
3. This sesame cookie can be properly roasted for a few minutes longer than ordinary cookies, and a little more fragrant and tastier.
4. When the weather turns cold and the temperature is too low, it may be difficult to squeeze the cookies with a mounted flower bag. Then you can shape the dough into strips and wrap it in a fresh-keeping film. After refrigeration for two hours, you can take out the slices and bake them in the oven. The appearance is different and the taste is still delicious.

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