You can use this recipe to make your own cookies. The ratio of moisture, butter and flour gives the cookies those typical holes.
In this recipe we use black and white sesame seeds and the sambal gives the cookie that little bit extra spice. Instead of sesame seeds, you can also opt for other finely chopped nuts or seeds such as hazelnut, walnut, poppy seeds or hemp seeds.
If you prefer to use the cookie as a dessert, you can omit the spice and replace it with an extra spoonful of orange juice.
The batter can be prepared well and can even be frozen. If you roll it into small balls and store it in the freezer, you can always bake fresh cookies.
After baking, store the cooled cookies in an airtight container so they stay fresh and crispy for two days. But the tastiest cookies are always freshly baked.
Recipes with sesam cookies
Spicy sesam cookies
SaveIngredients
- 75 grams powdered sugar
- 25 grams wheat flour
- 20 grams orange juice
- 1 tsp sambal ulek
- 50 grams butter melted
- 30 grams black sesame seeds
- 20 grams white sesame seeds
Instructions
- Mix the icing sugar with the flour, orange juice and sambal in a bowl. Stir well until lump-free and then add the melted butter.
- Stir in both types of sesame seeds and place the batter in the refrigerator for an hour so that it can firm up.
- In the meantime, preheat the oven to 170 degrees.
- Make small rolls from the batter and place on a baking sheet. Make sure there is enough space between the rolls, as the batter will spread completely.
- The bigger you make the rolls, the bigger your cookies will obviously be.
- Place in the oven and bake for about 10-15 minutes until golden brown cookies. Keep a close eye on them so they don't get too dark. Remove from the oven, let them cool and then remove them from the baking mat with a spatula.
