I haven't shared a savory snack that melts in your mouth, suits tea tables, and can be easily packed and taken somewhere in a while. Actually, my favorite in this category is the tiny savoury cookies, but since I also love sesame in these kinds of cookies, I wanted to share a sesame version as well.
The recipe is almost the same with the tiny savoury cookies. For the tiny savoury cookies, the top is brushed with egg yolk, and the egg white is mixed into the dough. For the sesame seeds cookies, they are dipped in egg white, and the egg yolk is mixed into the dough. Therefore, its texture is different from the tiny savoury cookies. Since the outside is coated in egg white, it becomes slightly crispy. So, when you eat it, you break through a crispy shell to reach the melt-in-your-mouth texture inside. The different textures provide a lot of enjoyment as they stimulate the brain significantly.
The main feature of these kinds of crispy cookies is their high fat content. Because of the high fat content, fat becomes one of the important flavor contributors. Therefore, its quality is quite important. I know that due to rising prices recently, the use of butter in pastries has started to be replaced by margarine. Under these circumstances, I can't tell not to use margarine. It won't affect the texture anyway. But at least try to use a margarine with a neutral taste. This way, the cookies won't have an overwhelming margarine smell. Another thing you can do to mask the smell of margarine in savory pastries is to use mahlep (mahlab).
You can use either raw or roasted sesame seeds to coat the cookies. When you use roasted sesame seeds, you will feel a more intense sesame aroma and flavor, and the color will be darker.
Enjoy...
Ingredients:
100 g of butter at room temperature,
2 tbsp of sun flower oil,
2 eggs (one egg white for coating),
2.5 cups of flour,
1 teaspoon baking powder,
1 tablespoon of sugar,
1 teaspoon of salt,
40 g of roasted sesame seeds
Check the recipe on
turkishstyleco...
10 сен 2024
