Let's bake these buttery and crunchy black sesame and Hojicha sable cookies topped with flaky sea salt to tie together the crispy, sweet and salty flavors together!
Cuisine American, French, Japanese, Japanese Fusion
Servings 18Cookies
Ingredients
Ingredients:
[1]
75gsoftened butter
38gsugar
1tspvanilla bean paste
18gegg white
[2]
45gAP flour
1tbspblack sesame seeds
[3]
45gAP flour
1/2tbsphojicha powder
Toppings
Flaky Sea Salt
Black sesame
材料:
[1]
75gバター(常温)
38g砂糖
1小さじバニラビーンペースト
18g卵白
[2]
45g薄力粉
1大さじ 黒ごま
[3]
45g薄力粉
1大さじほうじ茶パウダー
トッピング
粗塩(フレーク状)
黒胡麻
Instructions
Directions:
Preheat your oven to 350F/180C.
Soften your butter using a spatula or electric mixer.
Cream the sugar and butter together.
Mix in vanilla bean paste and egg white until it fully incorporates.
Add half the batter (about 65-70g) into a separate bowl.
Mix in [2] black sesame dry ingredients into one bowl and [3] Hojicha dry ingredients into the other bowl and mix each of the batters until the flour is fully incorporated.
Put both cookie batters into the same piping bag.
Pipe out the cookies (see original Instagram video) into a swirly S shape.
Sprinkle black sesame seeds on half and flakey salt on the other half the cookie.
Bake for 12-15 minutes or until the edges of your cookies are slightly golden brown.
Let the cookies cool to room temperature after baking them.