When Nami from Just One Cookbook posted this recipe on her blog, I knew I have to make these yummy little treats. This is a very simple icebox cookie recipe – icebox cookies are cookies made from a dough which has been refrigerated or frozen. The cooling or freezing makes the dough stiffer, enabling the dough to be sliced thinly.
Sesame seeds are small oily seeds commonly used in African, Asian, and Middle Eastern cuisines. Sesame seeds are pretty nutritional, containing calcium, iron, copper, magnesium and phosphorus.
There are two types of sesame seeds in the market – white and black. White sesame seeds are lighter and a little sweeter in flavour while the black one is more smoky in taste, and both have been used in sweet and savoury foods. These cookies are a combination of sweet and savoury which may not appeal to all (not all of my friends are very fond of the cookies). I, however, really love these cookies for their unique taste, and just couldn’t stop once I start eating one!
The cookie dough is really easy to prepare, though I didn’t use Nami’s method as I don’t have a large food processor, so I used the traditional creaming method instead.
And here’s how I baked them:
|1) Grind some sesame seeds in a food processor.||2) Cream the butter and sugar until light and fluffy.|
|3) Add in egg yolk and beat it in.||4) Add in the ground black sesame seeds.|
|5) And some almond meal, flour and salt.||6) Mix until a dough forms.|
|7) Shape the dough into a log. Refrigerate for at least and slice into cookies.||8) Bake until the edges are lightly golden brown in colour.|
Thank you, Nami, for the recipe!
If you’ve tried these cookies, let me know what you think of them!
- 40 grams black sesame seeds (1/4 cup)
- 115 grams unsalted butter, at room temperature (1 stick; ½ cup)
- 85 grams caster sugar (3/8 cup)
- 1 egg yolk
- 40 grams almond meal (3/8 cup)
- 155 grams plain flour (1¼ cups)
- Pinch of salt
- Process the black sesame seeds in a food processor - you can grind it finely or chose to leave some whole for texture.
- Place the butter and sugar in a large mixing bowl. Cream with an electric mixer until light and fluffy, about 4 to 5 minutes. Add in the egg yolk and beat until it is fully incorporated.
- Add in the ground sesame seeds and almond meal. Sift in the flour and salt. Mix until a dough is formed.
- Divide the dough into two (so that it is easier to handle). Turn out each dough onto a large piece of plastic wrap. Shape the dough into a rectangular / squarish / round log with the help of the plastic wrap. I shaped my dough to be about 1.5-inch long in length. Refrigerate the dough for at least an hour (I left mine overnight).
- Pre-heat the oven to 175 degrees Celsius. Line a baking sheet with baking parchment.
- Slice the cookie dough - about ¼ inch thick each - and place the slices on the baking sheet. Bake the cookies for about 13 to 15 minutes until the edges are lightly browned (mine was over-baked a little). Let the cookies cool completely on the baking sheet before storing them in an air-tight container.
- Keep the cookies in the air-tight container for up to 5 days.