But I rarely make them as my oven is small and I am playing with the cookies all day long!
There are some recipes that are bookmarked and postponed for ages. This one happens to be one of them.
The reason I did not make these wafers for a long long time was I did not expect anyone to like them. Finally after a lot of dilly dallying I made these cookies. I halved the recipe much to everyone’s indignation.
I have made these with eggs but in case you want to make them eggless replace them with ¼ cup curd and ½ tsp of baking powder.
What prompted me to “Fire my Oven this April” was the Mega Baking Marathon we have here.
Recipe Source: Here
- 1 cup til/sesame seeds, toasted
- 1 cup dark brown sugar, firmly packed
- 4 tblspn butter, softened
- 1 egg, lightly beaten
- ½ cup all purpose flour
- ¼ tsp salt
- 1/8 tsp baking powder
- 1 tsp fresh-squeezed lemon juice
- 1/2 tsp vanilla extract
Preheat oven to 160°C/325°F.
Cover baking tray in parchment paper, silpat or lightly oil them.
Toast the til/sesame seeds in a heavy kadhai/wok over medium heat until they are golden brown.
Sift the flour and salt and baking powder.
Beat the brown sugar and butter in a bowl till fluffy.
Add the egg and continue beating.
Add the flour mixture to the butter, sugar, egg mixture, and mix well.
Stir in the toasted sesame seeds, vanilla extract, and lemon juice.
Chill the dough for 30 minutes in the refrigerator for easier handling.
Drop by teaspoonful onto tray or like me make small balls ( This was possible because the dough was in the fridge for more than ½ a day).
Leave space for the cookies to spread.
Bake for approximately 15 minutes, or until the edges are slightly brown.
Cool for a minute or two on the cookie sheets, then transfer to a rack to continue cooling.
Makes 2-4 dozen, depending on the size of your spoonfuls.
Do come back tomorrow to check out what my friends and I come up with…Day 5
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