Black Sesame Ribbon Cookies
Ingredient
200 grams of all-purpose flour,
20 grams of salted butter
20 grams of salted butter
50 gram icing sugar
1 egg
50 grams of water (+ & -)
5 grams of black sesame seeds
5 grams of black sesame seeds
Cornflour solution ( 1 tablespoon cornstarch + 2 tablespoon water )
Direction
- Add flour and butter, mixed until a coarse crumbs will be form.
- Add in icing sugar, salt, sesame seeds. egg and water, continue to knead until a dough is form.
- If it is too dry add 1 teaspoon water. Adjust according until a dough is form.
- Cover with damp cloth and set aside 30 minutes for the dough to fully relax.
- Divide the dough into 3 parts. Flatten the dough and roll into a rectangle shape as thin as possible. The thinner your dough is makes the cookies crispy.
- Cut into a rectangle size around 1 x 2 inches in size.
- Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form.
- Repeat the rest until complete.
- Preheat sufficient cooking oil enough for deep frying using medium low heat.
- Fry ribbons in batches until golden evenly brown.
- Dish up on a kitchen paper towel to drain excessive oil.
- Let them cool down completely and then store them in an air-tight container
Note:
Dough must not stick to your finger.
The thinner the dough is roll the crispier it is.
The thinner the dough is roll the crispier it is.
Flatten the dough and roll into a rectangle shape as thin as possible.
The thinner your dough is makes the cookies crispy.
Cut into a rectangle size around 1 x 2 inches in size.
Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form.
Golden brown, It will eventually turn browner when completely cool down.