Description[]
Source: COOK COLOR - MARIA ZIZKA
A thorough coating of black sesame seeds gives these cookies an even darker appearance and makes them look like they have the rough, pebbly texture of alligator skin.
Ingredients[]
- ¾ cup plus 2 tablespoons (110 g) all-purpose flour
- 2 tablespoons buckwheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons (¾ stick/85 g) unsalted butter, at room temperature
- ¼ cup plus 2 tablespoons packed (80 g) brown sugar
- 1 large egg
- ⅓cup (95 g) black tahini
- 1 teaspoon pure vanilla extract
- Scant ½ cup (70 g) black sesame seeds
Directions[]
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy and lightened in color, about 4 minutes.
- Add the egg, beat for 1 minute, and then add the black tahini and vanilla.
- Beat until fully incorporated.
- Stir in the flour mixture until just combined.
- Put the black sesame seeds in a wide, shallow dish or on a plate with a lip.
- Using two small spoons, scoop the (very sticky!) dough into 12 golf ball–size balls, roll them in the black sesame seeds, and place them evenly spaced apart on the prepared baking sheet.
- Bake until the cookies smell toasted and have spread out into half spheres, 12 to 14 minutes.
- It’s tricky to see when these dark cookies are done; better to underdo it slightly than to overbake them.
- Let cool on the baking sheet. (They’ll firm up a little as they cool.)
Yield: Makes 12 cookies