Japan is an island nation which lies in East Asia. It is in the Pacific Ocean to the east of Sea of Japan, China, North Korea, South Korea and Russia. Japan is also called as The Land of Rising Sun. I always love the fact about Japanese loving their mother tongue. And they are quite hard working. When you think of Japanese cuisine, the first thing that comes to mind is the sushi. Rice is the staple food in Japan. I have watched so many videos about Japanese street foods in youtube during my early days of blogging. The pancake with octopus inside (Takoyaki) resembles out paniyaram but which is a very different dish. I have once tried cold soba noodles and tempura from Japanese cuisine for a Daring Cooks Challenge long before.
Now coming to today’s recipe, while I was searching for cookies, most of the cookies were green in colour and they required ,matcha/ green tea. I don’t think I could source it here. Only one recipe interested me as it had sesame seeds. The flavour of the black and white sesame seeds is the star of this recipe. It is full of sesame goodness. The dough was very hard to work with. As I changed the recipe without the egg, I added 1/4 cup of flour extra. I think that is where is went wrong. The dough was so thin before but was of correct consistency after adding the extra 1/4 cup. But once refrigerated, it began to crumble. This is so much like the ice box cookie where the chilled dough is cut into slices and baked but once it started crumbling, I just held it together by force and then shaped it into a round cookie. The result was a crispy cookie which tasted so much like our ellu urundai. They tasted absolutely delicious and hubby dear liked it so much.
Recipe Source: Island Vittles
Makes 24 Cookies
Flour/ Maida- 1 3/4 cups ( I used 2 cups but the dough was crumbly)
Baking Powder-1 tsp
Black and White Sesame Seeds-3/4 cup
Powder sugar in a mixer jar.
Add it with oil and mix well.
Add the sesame seeds to it and mix.
In another bowl mix together flour, baking powder and salt.
Add this to the oil mixture and mix to form a soft slightly thin dough.
Divide mixture into two. Place them in cling wrap and shape into rolls.
Refrigerate until firm.
Cut into 1/4″ slices and arrange on a baking tray. If it crumbles, then shape into round cookies and arrange on a tray.
Bake in a preheated oven of 175°C for 20 minutes or until golden brown.
Remove from oven and allow the cookie to cool in the tray.
Remove with a spatula and arrange on a wire rack.
Once completely cool, store in airtight box.
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