April 7, 2019

As much as I love Asian food I’m a bit of a skeptic when it comes to Asian desserts. Too often I’ve encountered surprises like candied egg yolk fillings, sprinkled with pig bristles or it would stick to my gum and not let go for the remainder of the day.
But this buttery goodness is exactly to my liking. The black sesame gives it a subtle Asian touch but doesn’t overwhelm it. Even the most conservative mouth should be adventurous enough for these butter cookies.

  • 80g butter [room temperature]
  • 30 icing sugar
  • 1 egg yolk
  • pinch salt
  • 25ml whipping cream
  • ½ teaspoon vanilla extract
  • 100g flour
  • 1.5 tablespoons toasted black sesame seeds

_ mix sugar, salt and butter and beat with an electric mixer until very light and fluffy
_ add egg yolk, vanilla and cream [whip until well combined]
_ preheat oven to 175°C
_ prepare a baking tray lined with baking paper
_ spoon batter into a pastry bag
_ pipe little roses onto the baking paper [leave about 4 cm space between them]

_ bake for 15-20 minutes [should get lightly brown in colour]
[store in an airtight container]

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