Black Sesame Biscuits – A New Favourite
For many years when my children were growing up, the cookie jar in my kitchen cupboard would mostly be filled with sweet cookies. Over the years as they have grown up, their whole perception of snacks has changed. Less sweet, wholesome snacks with more grown up flavours are appreciated lately, and these black sesame seed cookies are a recent favourite.
Growing up in Kerala, my mother used to make the traditional Ellunda (black sesame balls) as an after school snack. I remember she making fresh soft ones, which used to be my favourite. Black sesame seeds were washed, drained, then pounded together in a stone ural (mortar) with sharkara (palm sugar) and freshly grated coconut until it started to bind together. They were then made into balls and served immediately along with a fresh cup of hot chay. Now I realised how valuable they were growing up!
Sesame seeds are valued highly in ancient Ayurveda and traditional Chinese medicine for its tremendous health properties. They were worth their weight in gold during the Middle ages for many good reasons. These tiny seeds are rich in iron, calcium, vitamins, proteins and many more nutrients which will keep you young and healthy. The more I learn about these tiny seeds the more I want to include them in my everyday life.
Black sesame Biscuits
- 50 g – Lightly toasted black sesame seeds
- 200 g – Plain flour
- 80 g – Powder sugar
- 125 g – Cold Butter
- 1 egg yolk
- Grind sesame seeds in a blender or in a pestle and mortar until you get a coarse powder.
- Mix flour, powder sugar, a pinch of salt and ground sesame seeds in a large bowl.
- Add Cold butter cut into small pieces and rub and mix with your fingertips until the mixture resembles bread crumbs.
- Add the egg yolk mixed with a tablespoon of cold water to the above mixture and mix until the dough clings together.
- Make into a ball and then roll into two log shapes of 1-inch diameter.
- Cover it with cling film and refrigerate it for 30 minutes.
- Remove it from the refrigerator, peel the cling film off and cut into circles of 3-4 mm thickness.
- Spread the circles on a lined oven tray ( 1- inch apart) and bake in a 170°C preheated oven for 15 minutes or until the biscuits are crisp.
- Cool it on a cooling rack and serve.