Black And White Sesame Biscuits Food

BLACK AND WHITE SESAME BISCUITS

Steps:

• Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily.
• Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix.
• Heat up the butter gently to liquid then remove from cook.
• Mix flour and soda, use a sifter if you want, I normally do.
• Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last.
• Mix everything well, and then add in 1/4 amount of the egg white
• Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough.
• Put your dough on a large kitch foil and shape it into a strip.
• Leave the dough strip in freezer for at least 1 hour to become hard and frozen.
• Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other.
• Preheat oven to 165C, bake for 20 minutes, and then turn off the oven.
• Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy.
• Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).

BLACK AND WHITE SESAME SEED COOKIES

Steps:

• Cookies:
• Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 325°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
• Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/4" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
• Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12-15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.
• Do Ahead
• Dough can be made 1 month ahead; freeze. Cookies can be baked 2 weeks ahead; wrap tightly and freeze. Thaw before decorating. Frosting and Assembly Toss black sesame seeds and oil in a medium shallow bowl to coat seeds (this will keep them jet-black and shiny). Place white sesame seeds in another medium shallow bowl.
• Frosting and assembly:
• Whisk powdered sugar, lemon juice, salt, and 1/3 cup water in a large bowl until smooth. Place half of the icing in a pastry bag fitted with a 1/8" tip. (Or use a large resealable plastic bag and cut a small opening in 1 corner.)
• Working with 1 cookie at a time, pipe down center and then around the edge of half of the cookie to create a semicircle. Pipe icing inside border to fill, then use a small offset spatula to evenly spread over half of the cookie. Working quickly so icing is still wet, dip frosted part of cookie into white sesame seeds, patting gently to adhere, then letting excess fall back into bowl. Let sit 15 minutes for icing to set.
• Repeat process on the other half of the cookie, dipping into black sesame seeds, and let sit at least 20 minutes before serving
• Do Ahead
• Cookies can be frosted and decorated 1 day ahead. Store airtight at room temperature.