These crunchy sesame seed cookies are hard to ignore once they come out of the oven, they smell wonderful when they are freshly baked. A real treat!
I’m not much of a baked, I have to admit. I’m more into savory dishes and recipes. But whenever I have to prepare a sweet treat or dessert, I can always rely on a couple of recipes. I call them my plan B desserts!
Plan B Desserts
Nothing more stressful than preparing a 3 course dinner for guests and dessert dies on you. So that’s why I always have some easy dessert ideas up my sleeve just in case.
One of them is a French dessert: clafoutis. I love it because you need very little ingredients: milk, eggs, butter and sugar.
Another one? Panna cotta.
One catch, you have to make this one a day in advance so it can chill and set. So this creamy dessert often is a plan A instead of a plan B. I love it because my panna cotta has never let me down before.
Sesame Seed Cookies
Another backup dessert: these sesame seed cookies.
They are hard to ignore once they come out of the oven! First of all, they smell wonderful while they are still in the oven! I guess it must be the star anise that gives them such a gorgeous smell.
Once these cookies were bake, I put them in a large bowl in the kitchen around noon, all 30 of them. Not surprisingly in the evening only 7 of them remained.
That’s really all that was left…
I can only say: try my recipe and see for yourself how long you can keep them!
Do you love baking cookies?
Then also try out my Italian cantucci almond cookies! Another biscuit recipe that I use a plan B.
- 2 ½ cup plain flour (300 g)
- 5 oz unsalted butter (140 g)
- 5 oz caster sugar (140 g)
- 1 tbsp vanilla sugar (8 g)
- 2 tsp baking powder
- 1 star anise optional
- 3,5 oz sesame seeds (100 g)
- ½ cup whole milk (120 ml)
- 2 medium eggs
- In a small saucepan add the butter and star anise (optional). Melt the butter over very low heat.
- Once melted, take the pan off the heat and let the butter cool until it reaches room temperature again. Remove the star anise. Then add the eggs.
- Whisk well into a creamy mix.
- Sift the flour over a large mixing bowl and add the caster sugar, vanilla sugar, baking powder and a pinch of pepper and salt. Add the melted butter mix to these dry ingredients.
- Stir well until all the flour is fully incorporated. Add extra flour if necessary. The dough should still be a little wet and sticky. If you add too much flour the cookies will be too dry.
Divide the dough into even portions. I made 1 oz (28 g) portions. Then roll the portions into balls.
- Dip the dough balls in the milk.
- Then coat them with the sesame seeds.
- Put them on a clean and dry oven tray.
- Bake the sesame cookies in a preheated oven at 428°F (220°C) for 12 minutes. Remove and let them cool down fully at room temperature. Serve.