Every month I think I'm going to enter something in the Sweet or Savory Kitchen Challenge, and every month goes by in a flash and I miss it. Not this month. This month features sesame seeds, and I've made sesame seed cookies with maple-tahini icing. The cookies feature a half cup of toasted sesame seeds which gives them the most wonderful flavor. If you like the taste of sesame, you'll love these.
Baking the cookies is a little tricky; the sweet spot just as the cookies turn golden and right before they burn, is what you're aiming for. You want them to be crisp and toasty, but not burned. Even if they get a little too dark, I can tell you from experience they'll still taste great. But they're best just before that point.
When making the icing, measure the tahini VERY carefully in level tablespoons because too much will overpower the maple syrup. I'm extremely careful about this. Also, don't skip the cooking of the maple syrup. This step is what enables the icing to harden after it's spread on the cookies.
The first step is to pan-toast the sesame seeds. I like to use a cast iron pan, but any heavy pan will do. Use a medium low heat and stir the seeds frequently. After a few minutes they'll start to turn golden and fragrant, and start to pop. Turn off the heat and keep stirring until they are evenly toasted. Taste a few to see if they taste roasted, and if they crunch easily.
Sesame seed cookies with maple-tahini icing
(makes 18 cookies)
Preheat oven to 325˚ F
- 1/2 cup sesame seeds, toasted (see story)
- 1/2 cup evaporated cane juice (Sucanot)
- 4 tablespoons oil
- 1 cup white whole wheat flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla
- Toast the seeds as described in the story above.
- Beat the sugar and oil together with a spoon in a large bowl.
- Beat in the milk and vanilla.
- Sift or whisk together the flour, salt, baking powder in a small bowl.
- Add the flour mix to the sugar mix and combine well.
- Stir in the sesame seeds.
- Form into small balls and place on a lightly oiled baking sheet. Flatten with the bottom of a wet glass or with your wet finger tips. The cookies should be thin. (Don't get them too wet!)
- Bake 20 to 25 minutes at 325˚ F. Watch carefully so they turn golden but don't burn. (See story.)
- Cool on a rack.
- 1/4 cup maple syrup
- 3 LEVEL tablespoons raw tahini (see story)
- 1/2 teaspoon vanilla
- few grains os salt
- Place the 1/4 cup of maple syrup in a small pot. Cook over medium low heat until it starts to bubble. Cook and stir for 3 minutes, bubbling gently, then turn off the heat and quickly whisk in the 3 tablespoons of tahini, vanilla and salt. Whisk the mixture until it's perfectly smooth and a little glossy.
- Now work fast because the icing will harden quickly. Spread some icing on each cooled cookie. You should have just enough for 18 crispy cookies.
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Feeling creative?
Tandoor Chef sent me the following press release:
In celebration of National Pizza Month, Tandoor Chef, the
leader in restaurant quality, all natural frozen Indian cuisine, has launched its first annual “Naan Your Average Pizza Contest.”
From October 1 through October 30, 2010, consumers are encouraged to submit an original naan pizza recipe using any variety of Tandoor Chef’s naan bread for a chance to win free Tandoor Chef products from November 2010—February 2011.
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www.TandoorChef.com
www.Facebook.com/TandoorChef
www.Twitter.com/TandoorChef
I reviewed Tandoor Chef products on this blog here, and here.
