I was doing my grocery shopping in Singapore when I came across roasted black sesame powder and I grabbed it instantly. I love anything that has black sesame in it – black sesame dumplings, buns etc. This time, I decided to adapt my almond cookie recipe and use black sesame instead.

Like my almond cookie recipe, this does not require butter or eggs. It uses peanut oil and icing sugar instead. The good thing about this recipe is that it uses the mixing method and the dough does not need to be rested overnight.

Nutrition per cookie (one batch makes 50) 

Ingredients for the cookies

1. 250g plain flour
2. 120g roasted black sesame powder
3. 90g icing sugar
4. 200ml peanut oil
5. 1 tsp vanilla essence
6. 2 tsp bicarbonate soda
7. 1 tsp baking powder
8. 0.25 tsp salt
9. 2 tbsp of sesame seeds

Directions

Preparation time: 15 min
Baking time: 10-15 min

1. Preheat the oven to 180 degrees (convectional oven)
2. Sieve flour, icing sugar, baking powder and bicarbonate soda into a mixing bowl
3. Add roasted black sesame powder, salt and vanilla essence. Mix well
4. Make a well in the centre of the bowl and add 200ml of peanut oil and knead to form a dough
5. If dough is too dry, add in more oil, 1 tbsp at a time, till mixture feels dry (but not crumbly) to touch
6. Take a small amount of dough and roll into a small round ball. Place onto the prepared tray. Fill up the tray, placing the round dough about 1 cm apart
7. Sprinkle a little sesame seeds over each round ball
8. Bake for about 12 to 15 minutes until slightly golden. Do not over bake as the cookie will turn bitter