Prep 20 min - cook 15 min - serves 20
Moroccan Mint Tea Sesame Cookies
A simple sesame-crusted cookie meant for dunking in mint tea, crisp at the edge and slightly tender at the centre.
Before you cook
These are built for dunking, which means a crisp edge and a slightly softer centre rather than an all-the-way-through crunch.
Roll each ball firmly in the sesame seeds before flattening. Pressing them in after flattening leaves patchy, uneven coverage.
Method
Cream the butter and sugar together until pale and fluffy.
Beat in the egg and orange blossom water until fully combined.
Combine the flour and baking powder, then fold them through the wet mixture.
Bring the dough together gently, stopping once it is just combined.
Roll the dough into walnut-sized balls between your palms.
Roll each ball firmly in the sesame seeds until fully coated.
Flatten gently with your palm onto a lined baking tray.
Space them with room to spread slightly during baking.
Bake at 175C for fourteen to fifteen minutes until the edges colour.
Cool on the tray for five minutes before moving to a rack.
Comments
Loading comments…
Sign in to join the conversation.