Crispy Sesame Cookies
芝麻脆餅
These sesame cookies has a nice nutty flavour and a very satisfying crunch. Takes very little preparation and time to make, a perfect snack on the go or as a gift for family and friends. Try substituting recipe with pumpkin seeds or almond slivers for different flavour.
Ingredients:
3 egg whites, 100 g
¼ cup of granulated sugar, 50 g
1 cup of white sesame, 120 g
⅓ cup of vegetable oil, 70 g
½ cup Cake & Pastry flour, 60 g
Baking Sheets:
Teflon Non Stick Reusable
Method:
Add sugar to the egg white, stir until the sugar dissolves, sesame and flour then mix well, and finally add oil until it becomes a paste.
Align baking pan with nonstick baking sheet. Apply sesame batter about 1 inch in size. Leave enough space apart, since the batter spreads. Smooth out cookie batter about 2 ½ inch in size.
Preheated oven to 325 ° F. Bake cookies for 12 to 13 minutes, bake until golden brown. Serve cookies when cooled.
Note:
It is really important to use nonstick baking sheet for this recipe. Or oil liberally on baking sheets. Mrs. Yung used a non stick Teflon baking sheet in the video. You can easily get them on Amazon and they are reusable.
It is much easier to smooth the cookie batter with a wet teaspoon.
芝麻脆餅
這個簡易的脆口小食，最能滿足喜歡香口食物的你
材料:
雞蛋白三隻約100克
砂糖 ¼ 杯約50克
白芝麻1杯約120克
生油 ⅓ 杯約70克
Cake & Pastry 麵粉半杯約60克
焗紙:
Non Stick Teflon 焗紙
做法:
糖加入蛋白內，攪至糖溶解，加芝麻撈勻，篩入麵粉攪匀，最後加油撈至均勻成芝麻酱。
焗盤舖上烘焙紙。每隔一吋放入一茶匙芝麻醬，抹平成圓薄餅型。
放入預熱的焗爐用325 ° F焗12至13分鐘。焗至金黃色取出，候冷即成芝麻脆餅。
註:
容太用不粘的Teflon 焗紙。您可以在亞馬遜 (Amazon)上購買Non Stick Teflon 焗紙。
用茶匙沾點水來抹平芝麻醬就容易得多。
