I’ve made these sesame tuile cookies three times now and I can’t get over how amazingly delicious they are. They remind me of something you’d find in a Middle Eastern or Greek market and I love them for so many reasons.
First, they are so simple to make. Just simmer in a medium saucepan a few ingredients that you probably already have in the pantry. Stir in a big bowl of sesame seeds (stock up on sesame seeds at Whole Foods or in the bulk bin next time you’re at the grocery store and pop them in the freezer – that way you can whip these up whenever the mood strikes), spread on parchment lined pans and bake. Easy.
The second reason I like them is they are flour and egg-free so they make great gifts even for those with food allergies. And these Chocolate Shipped Cookies’ Valentines Day cookies are elegant and very pretty, too. They hold up really well so you can bake them now and give them away next week without a worry. And they get so lacey and pretty – they are an awesome gift.
And finally, they are so good! You won’t be able to eat just one. Pack them up quickly and give them away (don’t worry, there will be plenty of little scraps left on the parchment for nibbles while you work). Yum!
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Sesame Tuile Cookies (Makes about 4 dozen 2″ x 3″ cookies)
Adapted from a recipe originally published in the Boston Globe in June of 2010
Ingredients:
2 1/2 cups raw white sesame seeds
1/4 cup milk
9 tablespoons unsalted butter
1 cup sugar
1/8 teaspoon salt
3 tablespoons corn syrup
Heat the oven to 325. LIne 3 sheet pans with parchment paper. Place sesame seeds into a medium bowl.
In a medium saucepan, bring milk, butter, sugar, salt and corn syrup to a simmer. Pour the mixture over ther sesame seeds and stir to combine.
Using a spatula, spread 1 cup of the mixture as thinly as possible almost to the edges of one of the lined pans but not so far that you create holes in the batter. Repeat with remaining 2 cups batter and other two pans.
Bake until golden brown, about 18 minutes. Cool on pan, then break into cookies (I used a pizza cutter to cut them into rough rectangles). Cookies will keep for several weeks in an airtight container.
Oooh, I love these and have missed making them. Thanks for the recipe. Will make this as soon as I find some sesame seeds at the grocer’s.
Happiness!
I am making these tomorrow!
I also may do this in the morn for a craft party. Already have my Yankee swap gift wrapped and needed a snack to take. Thanx.
Yummy!
★ Happy New Year ! ★
May all your dreams come true
THese will be great for a friend with gluten and egg allergies; her hubby is allergic to dairy. ever tried or had feed back from somewone using margarine or coconut oil?
I haven’t experimented with making this non-dairy, Shannon. I think you could give it a try! If you do, please come back and share the results. Thank you!
When you use the pizza cutter to cut into cookies, is it hard to do? In other words, does it crumble or are they still slightly warm when you cut them?
They are still soft when you cut them so they really don’t crumble. I recommend cutting them before they cool completely.
I’ve been making these for years, always a hit! This year I made them with coconut oil and almond milk with success. Thank you for sharing a wonderful recipe!
Hi Abby, thanks for the recipe
I have some questions to ask
When using cornsyrup it won’t be chewy or will it be crispy all the time?
And when baking it in the oven should i open the upper flame or lower one?
Thanks alot
It’s both chewy and crispy. My oven doesn’t work that way so I’m not sure.