I love sesame in all forms, whether it be in seeds, oils, pastes, body lotions, face masks, etc. While mulling over whether to order General Cho’s (Tso’s..whatever) or sesame chicken from Chinese take-out the other night, I decided to go with the former and save the sesame for sweet, as in those crunchy honey sesame candies I’m sure you’ve all had at some point in your lives.
I started surfing the web to find a good recipe for those yummy treats, my most fond memory being grabbing handfuls and handfuls of them from the jar they were kept in at a local penny candy store when I was a child. About 5 billion results for this candy came up, but the first one to catch my eye was actually a cookie at Epicurious.com. Remember, it had to be a simple recipe I could fit into my 1980’s hand me down electric fondue pot, since I still can’t stand at the stove and cook, and this one fit the bill. OK, now we’re making cookies..or are we??
The candies may not be pretty, and most would think they’re some kind of black licorice, but they’re really, really tasty!
Here’s the deal, the batter for these cookies (minus the flour) firms up and can be cut into delicious candies which taste exactly like those penny candy store honey sesame candies. albeit softer and chewier. However, I decided to use most of the batter for the cookies, adding my own twist to them by using black sesame seeds and adding a little five spice powder to the cooked batter. Sandwiching some of them with white chocolate ginger ganache didn’t hurt, nor did rolling some of them into cigars and little cannoli like tubes or slightly wider cigarette russes (while they were still warm and pliable; the duration a little longer than the tuile cookie.) then filling them with white chocolate ginger ganache and dark chocolate mousse, or whatever you want to fill them with!
If you love sesame, these are the cookies for you. Not only are they gorgeous, but they’re light and crispy sesame delicousness, or soft and chewy sesame candy that more than rivals those crunchy candy store memories.
Before I post the recipe for these amazing cookies, I must brag about my award. Sometimes the things you least expect in life come knocking on your door. In this case, one came knocking at my blog. I received an award. I never thought my scrappy little blog would attract anything more than a few comments, but lo and behold, Angela, from A Spoonful of Sugar thought of my blog when passing on the Triple Award. Thank you so much, Angela! I’m incredibly flattered and more than honored to pass it on!`
The rules for each recipient are as follows:
- Include the award logo in your blog or post.
- Nominate at least 10 blogs which show great Attitude and/or Gratitude!
- Be sure to link to your nominees within your post.
- Let them know that they have received this award by commenting on their blog.
- Share the love and link to this post and to the person from whom you received your award.
Here are the wonderful bloggers I’m passing this award to:
- Marika of Madcap Cupcake
- Ingrid of 3 B’s …. Baseball, Baking, & Books
- Deb of The Culinary Adventures of Deb Szajingarten
- Rita of Clumbsy Cookie
- Rivka of Not Derby Pie
- Monica of The Sour Plum
- Lisa of La Mia Cucina
- Helen of Tartelette
- Lisa of A Blog About Food
- Lisa of I Must Have A Lot of Time on my Hands
- Jenny of Jenny Bakes
- Ruth of Adventures in Amateur Baking & Cooking
- John of Eat4Fun
- Esther of The Lilac Kitchen
- Lesley of Gourmand or Gourmet
- A and N of Delectably Yours
It’s a long list, but believe me, there are a thousand more I’d love to pass this on to, but I want to keep this entry a little more brief than my last one! Hmmm..it’s close!
Black Lace Sesame Cookies
- 1 cup confectioners' sugar, sifted
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 2 tablespoons water
- 1 cup black sesame seeds
- ¼ cup all-purpose flour *
- ¼ to ½ teaspoon 5-spice powder (optional)
- Preheat oven to 350°F and line 2 large baking sheets with a silpat or parchment paper.
- In a 1-quart heavy saucepan (or electric fondue pot lol) bring confectioners' sugar, butter, honey, and water to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in sesame seeds, flour, 5-spice powder (if using), and a pinch salt, until mixture is combined well. Cool batter to room temperature.
If you want your cookies super lacy like the photo of the lone cookie above, don't let the batter set to the point where you can roll it into balls cleanly or form it into candy. You want to start spooning ½ teaspoonfuls hot, soupy batter onto the cookie sheet after cooling about 1 minute. Since the batter will start to firm as you spoon it onto the cookie sheet, keep warming it up so it remains kind of soupy, and continue to do so every time it starts to firm as you drop the batter.
- For less lacy cookies, roll level ½ teaspoons of the cooled batter into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 7-8 minutes, (4 to 5 minutes if you used soupy batter for extra lacy cookies) or until cookies are flat and golden or in this case,sort of golden in between the black sesame seeds. Transfer parchment with cookies to racks to cool.
- If you want to make candy instead of cookies, eliminate the flour from the ingredients, then mix and cook as instructed above, but do not bake. Let the batter cool until it's firm enough to roll into a long, thin log, then cut into pieces, or individual balls.
- \If you want to roll and fill them as cookies, wrap them around a slender spoon handle as you would a tuile cookie, when they're slightly set but still pliable.
- 12 ounces chopped white chocolate or white chocolate chips
- ¾ cup heavy cream
- 2 teaspoons freshly and finely grated grated ginger (use a microplanefor best results) or 1 teaspoon powdered ginger
- 12 ounces chopped dark or semisweet) chopped chocolate or chips
- ¾ cup heavy cream
- Place the white chocolate in a heat proof bowl.
- Heat the cream in the microwave until almost boiling.
- Pour hot cream over white chocolate and let sit 1 minute, then stir until creamy and uniform. If the white chocolate is not completely melted, give it a few pops in the microwave for a few seconds at a time until melted completely.
- Store in ginger, cover with plastic wrap and place in fridge until cold and set.
- Remove from fridge and beat with a hand-held mixer until light and fluffy.
- Place in a pastry bag with tip of your choice (small enough to fill the narrow tubes of the cookies) or a zip lock bag, snipping the end off. Fill both ends of the cookie tube, and repeat with the rest.
- Do the same as you would for the white chocolate ginger ganache above, omitting the ginger