Lately there’s been so many news about the benefits of
multi-grains and fiber. So I’ve invented
this cookie for this holiday season.
It’s super crispy and tasty, perfect as a family treat or gifts from the
kitchen. The seeds can be changed into
other left over seeds from your pantry.
Package these cookies in clear jars or cello bags and tie a ribbon to
make the most delicious gifts ever.
Enjoy!!
A Ingredients
Butter, room temp
150 g
Brown sugar
115 g
B Ingredients
Egg 1 piece
All-Purpose flour
200 g
Black sesame
1 tablespoon
White sesame
1 tablespoon
Flax seeds
1 teaspoon
Raw sugar
1 tablespoon
Directions:
1. Beat A ingredients together until fluffy, then beat in
the egg. Using a rubber spatula, fold in
the flour and all 3 seeds. Using hands,
form the mixture into a dough, wrap with plastic wrap and chill in refrigerator
for 1 hour.
2. Preheat oven to 375°F/190°C,
line the baking sheets with parchment paper.
3. Slice the dough into ¼ inch thin slices, place onto
baking sheets, sprinkle with raw sugar on top.
4. Bake in the oven for around 13 minutes until golden
brown, let cool a few minutes before removing the cookies with a spatula to a
wire rack to cool completely. Store in
air tight containers.
Serving: 2 dozen
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