Toasted sesame seed

I served the Szechuan peppercorn ice cream I wrote about yesterday with these crunchy, golden biscuits. They are essentially langue du chat but rather than pipe them, I placed tiny, 1/2-a-teaspoon rounds of the mixture well spaced apart on trays. They spread a lot and any blobs of biscuit batter larger than 1/2-a-teaspoon will spread, connect and bake into an enormous sheet of biscuit. Not a bad thing, but not quite what you’re after.

They’re sturdier than they look and if you beat your ice cream with electric beaters before churning to get an airy, soft scoop texture, then you can use the biscuits as a mini shovel to carry the ice cream to your mouth. I may have done this. A lot.

Toasted sesame seed biscuits
Makes about 20

30g butter, softened, plus extra for greasing
1 tbsp sesame seeds
50g caster sugar
1 medium egg white, beaten
35g plain flour

1 Preheat the oven to gas mark 3/160°C/fan oven 140°C. Grease 3 large baking trays with butter. Place a frying pan over a medium heat and, when hot, add the sesame seeds. Dry fry, shaking the pan, for 2–3 minutes until toasted and golden. Tip into a bowl and set aside.

2 Beat the butter and sugar together until fluffy and combined. Beat the egg white in, a little at a time, then stir in the sesame seeds. Sift in the flour and stir to just incorporate it – don’t beat it too hard.

3 Spoon about 20 small rounds onto the greased baking trays with a teaspoon (about 1/2 tsp is enough per round), making sure they are well spaced apart. Bake for 10 minutes until just golden at the edges. Slide off the trays with a palette knife and cool on a wire rack. Store in an airtight box.


Tagged with: BakingBiscuits
 

0 Responses to Toasted sesame seed biscuits

  1. […] you can't drink it, eat it « Cooking From The Heart, The Jewish Museum, Camden Toasted sesame biscuits […]

  2. Wendy says:

    I rather think I might have to try these.. I have been rather fixated recently on sesame seeds/oil and I should, in the interests of exploring all sesame avenues, try these….. and the ice cream to go with it!

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