For my variation of the classic banh quy vung cookie from Vietnam I did not stray far from the original recipe. I used black sesame seeds instead of the ordinary white ones and mixed in a generous helping of ginger powder for some oomph. Last week I made the Indian creamy rice dessert kheer with saffron and cardamom for some friends and served it with these thin crunchy sticks. The combination worked well and the little bowls with white milky rice and elegant black and white cookies looked very pretty.
Black sesame and ginger cookies
for about 25 cookies
50 grams soft unsalted butter
100 grams sugar
pinch of salt
2 egg whites
100 grams flour
2 heaped teaspoons ginger powder
100 grams roasted black sesame seeds
With an electric mixer beat the butter with the sugar and the salt until light and creamy.
Beat the egg whites until they are foamy.
Mix the egg whites into the butter mixture.
Beat in the flour and the ginger and mix until smooth.
Add the sesame seeds and mix in well.
Preheat the oven to 150°C/300°F.
Spoon the dough into a piping bag with a open round tip and pipe little sticks onto a cookie sheet covered with baking paper.
Bake the cookies for 10-15 mins. in the middle of the oven until golden brown. Remove from the oven and leave to cool on the cookie sheet.
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