Little Volcano Rich Triple Black Sesame Snow Cookies

Name: Little Volcano Rich Triple Black Sesame Snow Cookies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Cuisine: Asian
Ingredients: 40 g butter; 20 g powdered sugar; 0.5 g salt; 25 g cooked black sesame seeds; 50 g low gluten flour; 15 g roasted black sesame; 15 g powdered sugar; 5 g milk powder

by Aesthetic Diary (@fooddiary)

Prep Time

20min

Cook Time

40min

Total Time

1hr

Asian Snack Dessert Vegetarian

These cookies are rich in black sesame flavor and have a delightful texture. After baking, it is recommended to seal them and let the cookies rest to enhance the aroma of black sesame and butter. They taste even better the next day.

"Little Volcano" ⛰️ Rich Triple Black Sesame Snow Cookies...

Ingredients

10 Servings

(1 serving = 1 cookie)

Cookie Dough

40g
butter
20g
powdered sugar
1/2g
salt
25g
cooked black sesame seeds
50g
low gluten flour

Black Sesame Snow Powder

15g
roasted black sesame
15g
powdered sugar
5g
milk powder

How to make Little Volcano Rich Triple Black Sesame Snow Cookies

Cookie Dough

Soften butter at room temperature.
Take 10 grams of black sesame seeds and 10 grams of low-gluten flour, and crush them with a food processor.
Add butter and powdered sugar and beat at low speed until the powdered sugar melts and the butter turns slightly white.
Add the chopped sesame seeds and the remaining 15 grams of whole black sesame seeds, and stir slightly.
Sift in the remaining 40 grams of low-gluten flour, stir evenly with a spatula, knead into a ball with your hands, and refrigerate for a while before shaping.
Take about 10 grams of dough each, pinch it tightly with your hands, and shape it into a cylinder with a height of about 2 cm. Press the surface of the cylinder flat and put it in the refrigerator for half an hour.
Bake in the oven at 150 degrees for about 30 to 40 minutes.
After baking, let cool until hand warm, then coat with black sesame snow powder.

Black Sesame Snow Powder

Put the cooked black sesame, powdered sugar, and milk powder in a food processor and grind them evenly.
Add the biscuits and shake them gently to coat them with snow powder.

Tips & Tricks

This dough is relatively loose due to the addition of black sesame seeds. When shaping, try to pinch it as tightly as possible and shape it into a cylinder of about 2 cm or slightly higher. Press the surface of the cylinder flat before baking.
Refrigeration for a period of time can make the baked shape look better and more like a mountain. The refrigeration time in my case was a bit short and the finished product was a bit short.
You can also shape it into any shape you like, such as a ball or a square, and then shape the cookies according to the shape.
Adjust the baking time by adjusting the size and height of the biscuits. If the biscuits are thicker and thicker, the baking time will be longer. If the biscuits are small and thin, the baking time will be shorter.