This particular cookie, the Sesame Cookie, is so entrenched in our culture that one cannot visit a Southern Italian American bakery without seeing these delicious treats behind the counter. Seemingly every kitchen on my mom’s side makes these scrumptious biscotti! The method in this recipe is pinnacle to light, pastry type cookie texture. Cut the cold butter into the flour with a pastry blender (or whisk of your stand mixer) forms air pockets and allows the cookie to be light. Protein rich , in addition to the sesame seeds and sorghum, I also use tahini in the cookie batter. This sesame cookie recipe adds the wet ingredients in an odd placement, the addition of moisture being at the end allows for crystallization which will contribute to the crispness. Kitchen Wisdom Gluten Free Sesame Cookies are meant to be crisp and the older they get, the better they taste … at least that’s what my elders used to say.
Yields approximately 30 cookies
2/3 cup gluten free Sorghum Flour
¾ cup gluten free Potato Starch
2/3 cup gluten free Brown Rice Flour
2 teaspoon gluten free Baking Powder
1 teaspoon gluten free Guar Gum
¼ teaspoon Salt
¾ cup Sugar
12 tablespoons Cold Butter – cubed
2 tablespoons Tahini (Sesame butter)
2 Egg Yolks
¼ cup Milk
2 teaspoons gluten free Vanilla extract
1/3 cup Sesame Seeds
Preheat oven to 375 degrees. Place the milk, egg yolks and vanilla in a bowl or cup with a spout, use a fork to whisk the together and set it aside for later.
Sift sorghum flour, brown rice flour, potato starch, baking powder, guar gum and salt into a large mixing bowl. Cut the cold butter into cubes.
Add 1/3 of the cubed butter into the bowl. Using a pastry blender, cut cubed butter into flour until the texture turns into coarse crumbs. Push the pastry blender into the butter, run a butter knife parallel to the wires of the blender to cut butter back into the flour. Continue to add butter and blend in two more batches.
Cut in the tahini, thoroughly blend to coarse crumbs. Add the sugar. Do so ¼ cup at a time, blending after each addition of sugar. Use the pastry blender to scoop down the sides of the bowl.
Slowly add the egg and milk mixture until the dough holds together. Using the pastry blender work the moisture into all of the dough. If dough is too wet, add a tablespoon of potato starch.
Place the sesame seeds in a very shallow bowl or plate. Using a tablespoon, scoop a scant tablespoon of dough out of bowl. Shape between palms of hands into an oblong shape.
Roll on three sides in the sesame seed. Make cookies about 1 – 1 ½ inches in length, longer will require additional cooking time.
Place directly on clean cookie sheet. I place the cookies on a diagonal with about 2 inches in between each cookie.
Bake for 15 minutes, or until golden light brown. Remove from oven.
Leave on cookie sheet and allow to cool and set for a minute or so before removing to wire racks.
Once completely cool, store in a cookie lined wax paper. Cover with wax paper, after a few days the tin lid can be used. If you seal lid completely the moisture will make the cookie soft.
“Sesame Cookies” by Liz Conforti, Kitchen Wisdom Gluten Free(c) 2013
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