I can’t believe I made my cookies last week and I just got time to make a post! I don’t even know where the time flies. That’s the thing about college. You totally lose track of the date, the day and few times even the month. The first 2 weeks generally are the best in getting the worst out of you…xD..And I don’t even want to get started about all the home-works and this extra hour that got added for this sem, class tests!!! Exhausting…But that’s where friends come in, sailing on the same boat as you. Maybe I will miss this exhausting first weeks of college and all this ranting when I look back few years down the lane..XD…who knows? So might as well enjoy it while I get to:)
So here’s my post for Chinese New Year, submitted super late! Zeba from www.foodforthesoul00.com is the judge for this challenge. I totally forgot to announce that! I am sorry. Thanks to all the people who participated.
My recipe was inspired from www.justonecookbook.com. I have been dying to try whole wheat cookies for a while and I used the opportunity! Perfect with a cup of tea…So here’s my super easy version of the traditional sesame cookies made during Chinese New Year. The original recipe used normal flour.
- Wheat flour- 1 cup
- Butter(cold)- 100g
- Sugar- 1/2 cup
- Black Sesame seeds-1/4 cup
- 1 egg-small
- Dry roast the sesame seeds on low flame. Make sure you don’t burn them. You can figure out it’s done from the aroma you get. It took me about 4 mins or so.
- In a food processor add the almonds and grind them.
- To this add the flour, butter, sugar and sesame seeds.
- Grind it again. For about 3-4 mins.
- Add the egg. Pulse it for a few more mins.
- Rub your palms through the mixture and knead it. Make a ball and separate into halves.
- Take one half and wrap it up using a food wrap. Roll it out into a sausage of about 1 cm radius. Repeat the same with the other.
- Refrigerate this for at least 2 hrs. Then cut them into tiny slices. Bake them in a preheated oven at 150 deg Celsius for 10 mins. If you want to make crisps them not for more that 4 min. They harden once they cool down.