These Sesame Cookies are eggless and are mildly sweet and buttery and is perfect to serve with a cup of coffee or tea during evenings. I slightly modified my previous recipe to make these cookies. Sesames taste so great in bakes both in savoury and sweets. I used half maida and half wheat flour for this recipe, but if you want you can use 100% wheat flour to make these. You might need to increase the amount of milk a little bit as wheat flour absorbs more liquid than maida.
These cookies can be made in 30 – 35 minutes. Just knead the dough and shape them while the oven is preheating and then bake them. No need to refrigerate the dough and no fancy shaping needed. The baking time is a bit longer than a normal cookie as the dough is shaped into a thick log. But still they taste so yum. Store in airtight jar in counter for a day or two. If you want it for a week, refrigerate the cookies.
Makes 20 Cookies
Butter – 1/2 cup
Powdered Sugar – 1/4 cup
Vanilla Essence – 1/2 tsp
Milk – 2 tbs
Maida – 1 cup
Wheat Flour – 1/2 cup
Salt – a pinch
White Sesame Seeds – 1/4 cup
Preheat oven to 175°C.
In a bowl cream together butter, sugar and vanilla.
Add wheat flour, maida and salt.
Mix to form a slightly tight dough.
Divide into two.
Shape each into a thick and flat log.
Add sesame seeds and roll the logs to form a crust of seeds on the log. Press it well.
With the help of a knife, cut out 10 equal portions out of each log.
Arrange on a greased baking tray.
Bake for 20 – 25 minutes in the preheated oven.
When the cookies come out of the oven, they will be slightly soft in the middle, but once cool, they will firm up.
This is part of the Bake-a-thon 2016