Sesame cookies

15 servings
15 min
13 min
Very Easy


Number of serving: 15
220 g Top flour

100 g Unsalted butter, softened

100 g Icing sugar

1/8 teaspoon Salt

2 Egg yolks (about 40 g)

50 g Toasted white sesame seeds

50 g Toasted black sesame seeds


  • Sift flour, place in the freezer to chill. Bake sesame seeds at 150C without preheating the oven for 10-15 minutes. Leave aside to cool.
  • Beat butter, icing sugar and salt till soft and creamy. Add egg yolks and mix well. Add flour and sesame seeds and fold in with a spatula.
  • Divide dough in half. Transfer each half to a piece of parchment paper and shape into a 12x7x2.5 cm rectangle.
  • Wrap dough in cling film/baking paper and chill in the refrigerator for at least 3 hours.
  • Preheat oven 160C. Slice chilled cookie dough in 5-7mm thick bars. Place on a baking sheet lined with parchment paper.
  • Bake for about 20 mins until golden brown. Let cool on wire rack.
  • Store cookies in an airtight container to keep them crisp.


Sesame Cookies, photo 1Sesame Cookies, photo 2Sesame Cookies, photo 3


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