Black Sesame Barley Cookies
There's a teacher I usually owe, so I made this cookie thinking about what to give. I don't think you're going to eat cookies with a lot of butter and sugar. So I made it with black sesame and barley rice powder to make it's light and savory. It's a savory and light cookie. With barley rice powder in it, it tastes better when it crumbles smoothly than flour. I wanted to use a cookie cutter with more classic beauty than a pretty cookie cutter, but I didn't have such a cookie cutter, so I used a moon bottle frame to make it. Good taste! Heuk Sesame Barley Cookie! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • barley rice
    75g
  • black sesame
    15g
  • Baking powder
    1/4ts
  • Butter
    50g
  • Sugar
    40g
  • Eggs
    2ea
  • Vanilla Extrack
    1/4ts
  • black sesame
    5g
Cooking Steps
STEP 1/4
Place in a bowl at room temperature and gently beat in soft butter, then add sugar and mix well. Add the yolk and vanilla extract to this and whip well. If you don't have vanilla extract, you can skip it.
STEP 2/4
Sift barley rice powder, baking powder, and black sesame powder, crush the black sesame by hand and mix well to form a lump. Wrap it in plastic and let it rest in the refrigerator for 30 minutes to an hour.
STEP 3/4
After the tissue is finished, push the dough to a thickness of 0.5 to 0.7cm with a plastic paper strainer, and stamp it with a mooncake mold to shape it. If you put flour on a mooncake mold and shake it off, the shape comes out pretty.
STEP 4/4
Panning and bake in a preheated 170-degree oven until golden for 10 to 15 minutes. It's a cookie that doesn't swell a lot, so please refer to it It's done if you cool it down in the cooling net!
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