Black Sesame Seed Cookies July 27, 2014September 15, 2015 These are so easy to make and have a dense crumbly texture in the mouth and are not too sweet with the fragrance of the sesame seeds coming through gently. The perfect gift to take to a dinner party or any kind of party. I like parties for one, where it’s just me, a cup of pour over coffee and a cook book. Place 75gm black sesame seeds and 50gm white sesame seeds on a tray in a cold oven and turn it up to 180 degrees and then leave in the oven for 15 minutes then remove and let cool. They should be lightly toasted. Mix 100gm icing sugar with 100gm soft organic butter and whip until creamy. Add in 1/2 teaspoon of sea salt, 2 beaten egg yolks and beat gently until combined. Then fold in the sesame seeds and with a spatula roughly blend through the sesame seeds. You will have to kind of flatten them in over and over. Then take the rough dough and mix with your hands quickly until combined. Then roll into a flat rectangular shape using waxed paper/baking paper until is about 20cm x 7 cm x 2.5cm high – you can do whatever you like, just as long as you can cut them into little bars. Then pop into the freezer for 20 mins to harden so you can easily cut into perfect little mini rectangles. Bake in the oven for 10 – 15 minutes depending on a variation of size, the weather, you know baking goes. Just keep checking on them. They should ever so slightly brown and be rather soft, as when you transfer them straight from the oven to a baking rack, they will firm up there.