Instead of the typical chocolate chip cookies, serve up some delicious sesame seed cookies. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 150 g butter
- 50 g shortening
- 1 tsp sesame oil
- 135 g caster sugar
- 1/2 tsp salt
- 1 egg (small)
- Dry ingredients (sifted)
- 250 g plain flour
- 90 g cornflour
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 50 g white sesame seeds (mixed with 1 1/2 tbsp black sesame seeds)
- Preheat the oven to 170°C.
- Beat the butter, shortening, sesame oil, sugar and salt until creamy.
- Add in egg and continue to cream until fluffy.
- Stir in sifted flour mixture and mix into a dough.
- Pinch a small portion of the dough and roll it into a round ball.
- Coat the dough in the mixed sesame seeds.
- Arrange the prepared balls of dough on a lightly greased baking tray.
- Use a fork to press down lightly on the balls of dough.
- Bake in the preheated oven for 15-17 minutes or until lightly golden.
- Remove from the oven and leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
- Store cookies in airtight containers.