Salty Black And White Sesame Cocktail Biscuits Recipes

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BLACK AND WHITE SESAME SEED COOKIES



Black and White Sesame Seed Cookies image

Black and White Sesame Seed Cookies

Provided by Alison Roman

Categories     Bon Appétit     Kid-Friendly     Christmas     Sesame     Cookies     Dessert     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24

Number Of Ingredients 17

Cookies:
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups cake flour, plus more
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
1 cup granulated sugar
1 large egg
1 large egg yolk
Frosting and Assembly:
1/2 cup black sesame seeds
1/4 teaspoon vegetable oil
1/2 cup white sesame seeds
4 cups powdered sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
Special equipment:
A 3"-diameter cookie cutter

Steps:

  • Cookies:
  • Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
  • Place racks in upper and lower thirds of oven and preheat to 325°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
  • Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/4" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
  • Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12-15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.
  • Do Ahead
  • Dough can be made 1 month ahead; freeze. Cookies can be baked 2 weeks ahead; wrap tightly and freeze. Thaw before decorating. Frosting and Assembly Toss black sesame seeds and oil in a medium shallow bowl to coat seeds (this will keep them jet-black and shiny). Place white sesame seeds in another medium shallow bowl.
  • Frosting and assembly:
  • Whisk powdered sugar, lemon juice, salt, and 1/3 cup water in a large bowl until smooth. Place half of the icing in a pastry bag fitted with a 1/8" tip. (Or use a large resealable plastic bag and cut a small opening in 1 corner.)
  • Working with 1 cookie at a time, pipe down center and then around the edge of half of the cookie to create a semicircle. Pipe icing inside border to fill, then use a small offset spatula to evenly spread over half of the cookie. Working quickly so icing is still wet, dip frosted part of cookie into white sesame seeds, patting gently to adhere, then letting excess fall back into bowl. Let sit 15 minutes for icing to set.
  • Repeat process on the other half of the cookie, dipping into black sesame seeds, and let sit at least 20 minutes before serving
  • Do Ahead
  • Cookies can be frosted and decorated 1 day ahead. Store airtight at room temperature.

SALTY BLACK AND WHITE SESAME COCKTAIL COOKIES



Salty Black and White Sesame Cocktail Cookies image

Make and share this Salty Black and White Sesame Cocktail Cookies recipe from Food.com.

Provided by Adie264

Categories     For Large Groups

Time 1h35m

Yield 48 serving(s)

Number Of Ingredients 7

1 cup flour
3/4 cup almond meal
1/3 cup sugar
1 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/2-inch dice
1 large egg, beaten
sesame seeds, for sprinkling (Black and White)

Steps:

  • In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
  • Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of waxed paper to 1/4 inch thick. Cut cookies with a 1/2 inch cookie cutter, leaving in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
  • Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Peel off the wax paper, press out cookies and place on baking sheets, about 1 inch apart. Reserve leftover dough to re-roll and make more cookies. Lightly brush the cookies with the egg and sprinkle with the sesame seeds.
  • Bake the cookies for 17-20 minutes until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes then transfer them to a wire rack and let them cool completely.
  • Cookies may be frozen.

Nutrition Facts : Calories 41.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 9, Sodium 50.3, Carbohydrate 3.7, Fiber 0.2, Sugar 1.4, Protein 0.7

BLACK AND WHITE SESAME BISCUITS



Black and White Sesame Biscuits image

It comes from a Chinese Baker I followed for a long time - traditional bakery with a twist using Chinese ingredients: black sesame. Skip black sesame if you can't find any and replace them with normal white sesame.

Provided by Experimental Spirit

Categories     Nuts

Time 2h30m

Yield 24 pieces, 2-3 serving(s)

Number Of Ingredients 8

80 g cake flour
50 g white sesame
50 g roasted walnuts
20 g butter
50 g caster sugar
2 medium egg whites
50 g black sesame
1/8 teaspoon baking soda

Steps:

  • Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
  • Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
  • Heat up the butter gently to liquid then remove from cook.
  • Mix flour and soda, use a sifter if you want, I normally do.
  • Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
  • Mix everything well, and then add in 1/4 amount of the egg white
  • Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
  • Put your dough on a large kitch foil and shape it into a strip.
  • Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
  • Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
  • Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
  • Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy.
  • Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).

Nutrition Facts : Calories 829.5, Fat 49.3, SaturatedFat 10.2, Cholesterol 21.4, Sodium 211.8, Carbohydrate 83.1, Fiber 8.5, Sugar 26.1, Protein 20.8

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  • In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
  • Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
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