Sesame cookie

Have been wanting to try this for awhile now and found the best timing for Chinese New Year. Found this recipe in food4tots on sesame crisps. I made it a little thicker as cookies.

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Makes about 36 pieces

Ingredients

25g egg white, room temperature
20g castor sugar
30g plain flour, sieve twice
20g unsalted butter, melted
90g toasted white sesame seeds

Note: I used 45g white sesame seeds and 45g black sesame seeds or leave the black sesame seeds

Directions

1. Fry (without oil) white sesame seeds in a non stick pan over a medium-low heat until fragrant. I tried frying black sesame seeds together but it turned out to be a little bitter. So, just fry white sesame seeds.

2. Preheat oven at 170°C and line parchment paper on baking tray.

3. Using a medium bowl, whisk egg white (with hand whisk)  until foamy. Add in sugar and continue whisking until sugar dissolves.

4. Stir in melted butter and mix well.

5. Add in flour (all at once) and mix till no traces of flour or no lumps.

6. Fold in toasted sesame seeds with a spatula until mixture is well combined. The mixture should be dry and sticky.

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7. Spoon about 1/2 tablespoon of mixture on baking tray and spread out into a round shape using a fork. If you like a thin crisp, spread out the mixture to 1 sesame thick. If you like a thicker cookie (like I did), it’s about 2 sesame thick.

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8. Bake for about 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2-3 minutes.

9. Remove from oven and let cool. Store them into air tight container.

Enjoy!

Apricot and walnut oatmeal cookies

I was given a packet of rolled oats. The first thought I have is oatmeal cookies! I also recently bought a recipe book, titled “Baking cookies & biscuits” by Catherine Atkinson, Valerie Barrett and Joanna Farrow and found “Toffee apple and oat crunchies” recipe. I could not find the website for this recipe. I got this book from Popular Bookstore Bookfest 2013, Singapore. I adapted this recipe with some changes and of course lesser sugar.

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Makes about 95 pieces.

Ingredients

227g unsalted butter (1 block of Anchor butter)
350g light brown sugar
2 medium eggs, beaten
150g plain flour
1 tsp baking soda
2 pinch of salt
500g rolled oats
100g dried apricot, coarsely chopped
100g walnuts, coarsely chopped

Directions

1. Preheat the oven to 180°C. Line parchment paper on baking tray.

2. In a big bowl, beat butter to a little soft. Add sugar and continue to beat to creamy. Add beaten egg and mix well until thoroughly combined.

3. Sift together flour, baking soda and salt. Add to the mixture in #2. Mix in well.

4. Finally, add in the dried apricot and walnuts and stir gently until just combined.

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5. Using a small ice cream scoop or measuring spoon (I used 1 tablespoon), place heaps of the mixture well apart on the prepared baking tray. Lightly press the mixture to flatten it.

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6. Bake for about 10 minutes or until the centre is set and begin to brown at the edges. Note: You can adjust the timing by +/- 2 minutes for a different texture, softer or little more crunchy. I prefer it a little more crunchy.

7. Remove from oven and leave to cool on baking sheet for a few minutes. Using a thin spatula, transfer the cookies to wire rack to cool completely. Note: The cookies may break or go out of shape if they are transferred immediately after it’s removed from the oven.

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Some of my family say that it’s a little sweet. For a less sweet cookie, change 350g light brown sugar to 270g light brown sugar.

Enjoy!