These slice-and-bake black sesame cookies have a buttery base and plenty of whole sesame seeds. The dough is chilled before slicing, so no rolling pin or cookie cutter is needed.
Ingredients
- 150g plain all-purpose flour
- 40g caster sugar
- ¼ teaspoon fine salt
- 80g black sesame seeds
- 50g unsalted butter
- 2 tablespoons milk (30ml)
Equipment
- Kitchen scales
- Mixing bowl and spatula
- Small saucepan
- Food wrap
- Baking tray and baking paper
- Sharp knife and wire cooling rack
How to Make Black Sesame Cookies
1. Prepare the sesame seeds
If using raw sesame seeds, toast them in a dry frying pan over low to medium heat, stirring frequently, until fragrant. Watch closely because black seeds can burn without an obvious colour change. Transfer to a plate and cool completely. Skip this step if the seeds are already toasted.
2. Melt the butter
Place the butter and milk in a small saucepan over low heat. Stir just until the butter melts; do not bring to a boil. Remove from the heat, add the caster sugar and stir well. Allow the mixture to cool until lukewarm.
3. Make the dough
Combine the flour and salt in a mixing bowl. Add the cooled sesame seeds, then pour in the butter mixture.
Mix with a spatula until no dry flour remains. Gently press the mixture together into a dough; avoid kneading it like bread.
The dough should hold together when squeezed. If it remains crumbly, add milk 1 teaspoon at a time, mixing after each addition. If it feels too soft to shape, refrigerate briefly before continuing.
4. Shape and chill
Place the dough on food wrap and shape into a compact log approximately 4cm in diameter. Press firmly enough to remove gaps, then wrap tightly.
Refrigerate until firm enough to cut cleanly. Start checking after 1 hour; the dough may need longer depending on its temperature and your refrigerator.
5. Slice the cookies
Preheat the oven to 160°C using conventional top-and-bottom heat. Line a baking tray with baking paper.
Unwrap the dough and use a sharp knife to cut rounds approximately 1cm thick. If a slice cracks, gently press it back together.
Arrange on the tray with approximately 2cm between the cookies.
6. Bake
Bake on the middle shelf. Begin checking after 25 minutes; the original recipe gives a baking time of 30 minutes.
The cookies are ready when their edges and undersides are lightly golden and the surface looks dry. They may still feel slightly soft while hot. If the centres look moist, bake for a few more minutes and check again.
7. Cool completely
Leave the cookies on the tray for 10 minutes before transferring carefully to a wire rack. Allow them to cool completely before judging their texture or placing them in a container.
Helpful Notes
- Use plain all-purpose flour, not self-raising flour.
- Weigh the ingredients for consistent results.
- Keep the slices evenly thick so they bake at a similar rate.
- Let toasted sesame seeds cool before adding them to the dough.
- Store fully cooled cookies in an airtight container in a cool, dry place.
