Inspired by Just Bento
I just got a request for a new manuscript, and I should be writing. But as always I´m putting off the start and decided to clean up my recipe-link-list instead. I didn´t get far. Already the photo of the second recipe made me droole over the pictured gomashio cookies.
Since I had a sweeth tooth and the recipe did not include any sugar, I decided to play around with the ingredients. I added an egg and baking powder to make the cookies more cookie-ish and dredged them with brown sugar. The result was amazing! The rather salty dough contrasts greatly with the sweet crust and the texture of the cookies is a bit like shortbread. And best of all: They are not only absolutely delicious but healthy, too!
30 g (1.05 oz) tahin
1 Tbsp. sesame oil
1 Tbsp. native coconut oil (if you don´t have coconut oil you can take olive oil)
3 Tbsp. gomasio (mixture of roasted, ground sesame seeds and seasalt)
50 g corn flour ((3.5 oz)
50 g whole weat flour (use chickpea flour or rice flour if you want the cookies gluten free)
1 tsp. baking powder
1 egg white, beaten
sesame seeds and coarse brown sugar for sprinkling
Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.
Combine the wet ingredients (egg, oil, tahin) and mix.
Add flour, baking powder, gomasio, mix well with your hands or electric mixer, the dough should be pliable, but still a bit crumbly.
Form a ball, then a roll about 4 cm (1.6 oz) thick and cool it in the fridge for about 30 minutes.
Cut the dough in thin slices, toss them from both sides in sesame seeds and put them on the baking sheet.
Brush the beaten egg white on the upper surface of the cookies and sprinkle very generously with the sugar.
Bake for 20 minutes. Make sure that the cookies don’t get too dark, you may have to cover them with tin foil.