Toasted Sesame Biscuits

Name: Toasted Sesame Biscuits
Yield: Makes 5 dozen 3-inch cookies
Cuisine: United States
Ingredients: 2 egg yolks; 2 teaspoons Oriental sesame oil (optional) (available in Oriental and specialty groceries; do not substitute clear sesame oil); ½ cup (1 stick) unsalted butter, melted and cooled slightly; 2 eggs; ⅔ cup light brown sugar; ½ cup granulated sugar; 2 teaspoons baking powder; ⅛ teaspoon salt; 2½ cups sesame seeds (about 12 ounces); 2 cups flour; ½ teaspoon pure vanilla extract; 2 teaspoons Oriental sesame oil (optional) (available in Oriental and specialty groceries; do not substitute clear sesame oil)

Preparation info

Makes
5 dozen
cookies

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

These are a hybrid—a combination of old South Carolina recipes for benne (sesame seed) cookies, and Italian sesame-coated biscuits. A crisp but tender biscuit, baked to a pale gold, with the haunting, toasty flavor of Oriental sesame oil. Try them with espresso or tea. These biscuits improve in flavor as they keep.

Ingredients

2½ cups sesame seeds (about 12 ounces)
2 cups flour

Americas
United States
Dessert
Vegetarian
South Carolina

Method

Preheat the oven to 300°F. Place the sesame seeds on a jelly roll pan and toast until lightly golden, stirring once or twice to toast evenly, about 10 minutes. (Watch carefully to prevent burning.) Set aside to cool; increase the oven heat to 350°F. Butter three