A subtle sweetness of these cookies is contrasted by a nutty layer of lightly toasted
sesame seeds sealed to the cookies with some caramelized sugar.
Yields: Makes 38 small cookies
Ingredients:
¼ cup Granulated Sugar
¼ cup Sesame Seeds, toasted
1½ cups Plain All-Purpose Flour, sifted
2/3 cup Grated Palm Sugar
125g Unsalted Butter, softened
2 Egg Yolks
4-inch stick Fresh Lemongrass, finely sliced
2-3 tbsp Water
½ tsp Ground Cinnamon
½ tsp Ground Cardamom
1 tsp Ground Ginger
A pinch of Ground Clove
A pinch of Ground Nutmeg
Method of preparation:
1. Use an electric mixer to cream the sugar and butter. Add the egg yolks and
the spices and mix until smooth.
2. Add the lemongrass and the flour. Transfer the mixture onto a floured surface
and knead until smooth.
3. Roll the dough into a ball and keep in the fridge for half an hour.
4. Preheat the oven at 320F. Line a baking tray with a piece of parchment
paper.
5. Roll out the dough and cut out cookies using the molds you like.
6. Bake in the preheated oven for 10-15 minutes.
7. Leave the cookies to cool.
8. In the meantime, add the sugar and water in a small saucepan and cook until
the sugar has become brown.
9. Brush the cookies with this syrup. Sprinkle the cookies with the toasted
sesame seeds. Leave the cookies to cool.
10. Coat the cookies with the remaining sugar syrup and leave to set before
serving.
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