For my variation on the spritati cookie from Moldova I used some Asian flavors. A sprinkle of ginger powder for a bit of a kick, black sesame seeds for a nutty accent and crunch and a few drops of sesame oil for extra nutty flavor. I used a little more moisture than in the original cookie and this time the dough came out of the piping bag a lot easier. This cookie is good for cold, wet autumn days like we are having now. Eat it with a steaming cup of hot ginger tea with lemon against the fall blues.
Sesame ginger cookie
For ± 15 cookies
75 g (⅓ cup) of soft butter
60 g (¼ cup+ 2 tsp) sugar
(2-3 tablespoons milk for dough that goes into the piping bag)
200 g (1½ cups) flour
pinch of salt
¼ tsp baking powder
½ tsp ginger powder
grated rind of ½ lemon
1 tbs black sesame seed
2 tsps sesame oil
With a mixer beat the butter with the sugar. Add the egg and mix well.
Add the flour, salt, baking powder and ginger powder and mix roughly. Add the lemon rind, sesame seed and sesame oil and mix into a soft dough. Add the milk when you use a piping bag.
Preheat the oven to 170°C / 350°F. Transfer the dough to a cookie press or a piping bag with a wide star nozzle.
Pipe or squeeze ± 2,5 cm / 1 inch cookies on a cookie tin covered with baking paper.
Bake the biscuits in the middle of the oven for 15-20 mins. until very light brown and done. Take from the oven and leave to cool on the cookie tin.
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