Ingredients
Units
- 6 tablespoons (90g) unsalted butter, at room temperature
- 1 teaspoon sea salt
- Scant 1 cup powdered sugar
- 1 egg yolk, at room temperature
- 1 and 1/2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 cup + 2 tablespoons all-purpose or cake flour
- 3 tablespoons sesame seeds (I use black and white)
Instructions
- In a bowl mix soft butter with powdered sugar.Â
- Add egg yolk and mix well.Â
- Add salt, both oils, seeds and mix everything until combined.Â
- Add flour and combine until no dry spots remain.Â
- Put this mixture on a piece of plastic wrap, making a cylinder or log parallel to the counter, leaving a border of about 2 inches.Â
- Start by folding the side close to you over the log of cookie mixture, as you would a cinnamon roll. Then go back and forth so the plastic clings and encloses the whole log.Â
- Grab the platic by both ends and roll, closing the ends. The plastic will probably bulge a bit. Prick it lightly with a fork once or twice to let the air out. This will ensure the dough remains soft and doesn't dry out.
- Refrigerate for 1 hour or freeze for up to 1 month.Â
- When ready to bake, preheat oven to 350°F/180°C.
- Line a cookie sheet with parchment paper.Â
- Take out the cookie dough and cut circles about 1/3 inch.
- Arrange on prepared sheets and bake for 12-15 minutes, until they are dried, a bit crackled and starting to turn golden.
- Let cool completely on a wire rack and keep in closed tins or cookie jars.Â
Notes
Freezing: you can make a large batch and freeze the cylinders.Â
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies & Crackers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/30
- Calories: 63
- Sugar: 3.9 g
- Sodium: 78.4 mg
- Fat: 3.6 g
- Carbohydrates: 7.4 g
- Fiber: 0.2 g
- Protein: 0.7 g
- Cholesterol: 12.3 mg