In came these Crunchy Sesame Cookies to satisfy our sweet tooth. Lots of cookies use shortening or butter, but not these exquisite rounds - the fat requirement is fulfilled from the use of tahini (sesame-seed butter) and pungent toasted sesame oil. This duo of sesame brings an enticing nutty flavor with a hypnotizing rich aroma.
Aiding in their crisp texture is the addition of cornstarch and Lyle's Golden Syrup - if you don't have the latter, you could substitute with light corn syrup. The dough was soft, but not sticky at all - once we divided it out and rolled the pieces into balls, they are swirled in a bowl of granulated sugar. They do need a little head start, so be sure to flatten them slightly with your palm or the flat bottom of a glass before they go into the oven. You want to bake them until their surface on top cracks and the edges are turning golden. With a sparkle from the sugary coating, these cookies are fairly crisp and crunchy, but don't take that as hard and dry - the cup of brown sugar adds enough moisture so they have a nice snap to them. No, they don't taste exactly like peanut butter cookies, but we both agree that these would be a notable substitute for those who may be allergic to peanuts or just love sesame like us!
Crunchy Sesame Cookies