I wonder if 2023 is going to be a good year or worse. Is it going to be prosperous or sad? We can’t predict, but we can try to be our best. Be nice to everybody and our planet. Be animal friendly. Bake these yummy vegan black sesame seeds for your family and friends...
Proudly presenting...
my Melt-In-Your-Mouth Vegan Black Sesame Cookies
If you have been following my blog, do you remember that I had shared a really good black sesame cookies recipe at HERE? This time, I’m sharing another really good black sesame cookies recipe.
Why another recipe? What are the differences?
The previous recipe at HERE uses butter and black sesame paste, resulting those cookies to have a smooth creamy texture with nutty buttery taste. In contrast, this recipe uses vegetable oil (not butter) and finely ground black sesame seeds (not paste), resulting these cookies to be rather crumbly, melty with a nice sandy more nutty aftertaste and texture.Both recipes contain less sugar. Each of those cookies from the previous recipe at HERE contains 1g added sugar whereas each of these cookies contains 1.9g added sugar which is slightly more in order to hold the crumbly black sesame crumbs slightly better. Yet, it is still significantly low as compared to many black sesame cookies recipes.
Both recipes contain no egg and these cookies are not even brushed with egg wash. In fact, both are bushed with vegetable oil but this batch of cookies are bushed with additional golden syrup for an extra golden brown glow and the syrup helps to hold these crumbly cookies slightly better. Without any addition of butter or any dairy products, these cookies are vegan, 100% animal friendly yet so yummy and can be seriously addictive! It was actually difficult to stop munching these cookies once we started eating one.
This recipe yields forty 4cm cookies.
melt in your mouth...sweet salty nutty crumbly yummy!!!
Here’s a video showing how I baked these cookies. It’s easy! Simply mix, roll, cut and bake! The dough is easy to handle too with no chilling required and you can flour it generously with cake flour. It is important to use cake flour because this low protein flour won’t make the cookies too tough even it is generously used while rolling and cutting the dough.
Important: These melty cookies can be a little fragile if they are under-baked! So, make sure that the cookies are thoroughly baked as the crumbs of these under-baked cookies can stick to your hands while handling them. And you might want to be gentle when stacking the cookies in your cookies containers or jars.
You might ask… Where can you buy finely ground black sesame seeds? I bought mine from an Asian grocery shop. If you are living in Singapore or any Asian countries, you can buy them online or any baking supplies shops. Alternatively, you can grind black sesame seeds from scratch using a coffee grinder.
Planning to bake more goodies for the coming Chinese new year? These are all of my highly recommended CNY recipes that you might want to try:my pineapple tart recipes:Best Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-the-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at hereMelt-in-the-mouth Open-faced Gula Melaka Coconut Pineapple Tarts at here
Melt-in-the-mouth Maple Syrup at hereVegan Coconut Oil Pineapple Tarts at here
my other yummy CNY goodies recipes:
My BEST Kek Lapis recipe - Super Moist like
Bengawan Solo at hereEasy Fail Proof Strawberry Jam Butter Cookies at hereParmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!Buttery Crispy Nestum cookies (with NO egg and a subtle melty texture) at here
Ultra Soft Pineapple Chiffon Cake at here
Low Sugar Egg-less Melt-in-the-mouth Black Sesame Butter Cookies at here
Quick Easy Milky Yummy Mini Honey Cranberry Cookies with NO added Cane Sugar (with or without egg) at hereThe Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies - Low Sugar and Egg-less! at hereMy Best Coffee Butter Cookies (made with real coffee) at here
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Here's the recipe.Makes about 40 4-cm diameter cookies
100g finely ground black sesame seeds
150g all purpose / plain flour - do not use cake flour
75g caster sugar
3/4 tsp baking powder
1/4 tsp salt
100g neutral-tasting vegetable oil
For brushing:
5g vegetable oil
15g golden syrup
extra flour to dust, preferably cake flour with low protein content
white or black sesame seeds to decorate if desired
Preheat oven to 180ºC. Line baking trays with baking paper.
Spread the finely ground black sesame seeds in the prepared tray in a thin layer and bake at 180ºC for 7 mins or until fragrant. Set aside to cool completely.
Combine flour, sugar, baking powder and salt in a large mixing bowl. Then, use a spoon or spatula to mix in the roasted finely ground black sesame seeds until combined.
Add oil into the flour mixture and use a spoon or spatula to mix until all are incorporated. Then use your hand to combine the crumbs into a pliable dough. Do not knead or over handle the mixture.
Dust rolling pin and non stick surfaces (like baking paper) generously with cake flour. Use the rolling pin to roll cookie dough to about 1 cm thick, not too thin. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up.
Mix 5g vegetable oil and 15g golden syrup until combined. Use a pastry brush to lightly glaze the top of the cookie dough with a thin layer of golden syrup mixture.
Decorate the cookies with sesame seeds if desired. Bake for 15 mins, or until the top of the cookies become golden brown, swapping the position of the trays from top to bottom halfway through. Important: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary. These crumbs of these cookies can stick to your fingers if they are under-baked.
Leave to cool slightly on the baking tray for about 10 mins to set, then transfer the cookies to cool on the wire racks to cool completely. Store cookies when they are completely cooled. Keep cookies in airtight containers at room temperature for about 2 weeks.These melty cookies can be fragile if they are under-baked. So, be careful and gentle when stacking them in the cookies containers or jars.
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