OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Sesame Butter Cookies
January 22, 2019
| Recipe by Bake with Paws
Scroll to the bottom of the page for "PRINT RECIPE" ⬇
This is my own cookie recipe that I am trying for the first time and I am so excited that it turned out perfectly. My hubby and mother-in-law both said that these cookies are awesome.
It is light, crumbly and slightly crunchy, and it just melts in the mouth. I have been making butter cookies with the whole egg. It is nice but I think it is better with just the egg yolk alone.
The double acting baking powder I used is aluminium free double acting baking powder from Bob's Red Mill that given to me by my sweet girlfriend. I am so thankful to have learnt that some baking powder actually contains aluminium. I have to look out for aluminium free baking powder from now on.
You may also like my other Cookies Recipes.
HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES:
BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.
The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.
Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.
FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Sesame Butter Cookies
Yields: Approximately 92 cookies
INGREDIENTS:
250g butter, room temperature (leave sit out for 30 minutes)
90g brown sugar (Please add more sugar if you prefer sweeter)
2 egg yolks
280g plain flour
3/4 tsp salt
1 3/4 tsp double acting baking powder
170g sesame seeds (150g white + 20g black), toasted. (You may cut down to 150g)
Utensil:
Baking trays
Piping bag
Wilton 6B nozzle
METHOD:
- Preheat Oven:
- Conventional Oven - Preheat oven to 180C (top and bottom heat)
- Panasonic Cubie Oven - Preheat Convection at 180C.
- Line the baking tray with parchment paper. Set aside.
- Sift flour and baking powder into a bowl, stir in salt and sesame seeds. Set aside.
- In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Add in egg yolks one at a time and beat till well combine.
- Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
- Transfer the dough to a pipping bag (about 1/4 full) fitted with Wilton 6B nozzle and pipe cookie dough onto the lined baking tray.
- Bake at preheated oven (both Conventional Oven or Panansonic Cubie Oven) for 15 minutes, or until golden brown.
- Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.
Notes:
- Please do not use the small nozzle like 4B. The dough contains a lot of sesame seeds and you will get hard time to pipe the dough unless a larger nozzle is used.
Hi.. can i use normal baking powder instead? If yes, how much do i add?
ReplyDeleteHi, normal baking powder is fine too. The same amount. Thanks:)
DeleteHi, for the sesame cookie, if I can't get hold of double acting baking powder, can use the normal ones? What difference would it make? Same measurement to be used? Thanks.
ReplyDeleteHi, Thank you for asking. Yes, you may use the normal baking powder with the same amount.
DeleteThanks :)
Such an easy & wonderful cookoes.i adore & love how easy your recipes & instructions as well with the good yet very helpful information given.thanks alot for the recioes,i wish you all the best in life & gong xi fah chai!!! 😍
ReplyDeleteHi Shareen,
DeleteThank you for your comments.
Gong Xi Fa Chai and Happy Chinese New Year to you and your family too :)
Hi there. I already tried your recipe. It suits me well. Baked it for christmas and CNY. Glad I found your blog.
ReplyDeleteHi there,
DeleteThank you for trying this recipe and your feedback. Happy to hear that you like it. All my family members love this cookies too.
Merry Xmas :)
Hi there.can I use whole wheat flour.tq
ReplyDeleteHi there, Thank you for asking.
DeleteThe end result may be different as less volume. Please read this link:
https://www.bhg.com/recipes/how-to/bake/how-to-substitute-whole-wheat-flour-for-all-purpose-flour/
Cheers :)
I made these last night. Double of the recipe given. So sedap. I lessened the sugar - total 30gm. Love the taste as i can also taste the salty part. Giving this to a diabetic friend soon. Reminds me of the sesame cookies by Ghee Hiang Penang. Recipe is a keeper.
ReplyDeleteHi, thank you for trying this recipe and your feedback. So happy to hear that you like it too. This is one of my favourite cookies...
DeleteCheers :)
Hi, would love to try this soon! Usually how long can I preheat the oven before baking anything?
ReplyDeleteHi, I usually preheat oven for 10 - 15 minutes before baking.
DeleteCheers :)
Hi Yeanley, baked the cookies yst. Love the crunchiness n aroma. But the cookies taste bitter. May I know where went wrong. Tq.
ReplyDeleteHi Evelyn, thanks for trying. It could be your sesame seeds. Did you over toasted your sesame seeds? Or you may want to cut down sesame seeds to 150g.
DeleteCheers :)
Thank you for yr reply. Didn't toast the sesame. Will do in my next baking. All the Indgredients cut into half. The white sesame is 75g.
DeleteOh! No wonder.. Please toast the sesame on the pan or oven. It will be easier to toast on dry pan. But, please do not over toast as the sesame will become bitter too.
DeleteCheers :)
Thanks Yeanley for the info. Will bake again. Happy lunar New Year to u n yr family.
DeleteMy pleasure! Happy CNY to you and your family too :)
DeleteHello! Could I substitute brown sugar with confectionary sugar? Will the cookies turn out dry? :)
ReplyDeleteHi, thank you for your interest in this recipe. Yes, of course you can use icing/confectionary sugar. No, it will not affect the texture.
DeleteCheers :)
i have tried your recipe . is so yummy but the cookies very fragile to handle after baked. is it because i used cake flour and 2 egg yolk (60gm each). or is it total egg yolk need to have 60gm for this recipe.. sorry for asking you
ReplyDeleteHi, thank you for trying this recipe and your feedback. The total egg yolk is not 60g. What I meant is the size of the egg, large size egg about 60g and above. Sorry for the confusion.
DeleteYou can use all purpose flour so that the texture not so crumbly.
Cheers :)