Sesame Seed Biscuits

Ingredients

• 100 g Sesame seeds (toasted)
• 100 g Unsalted butter (at room temperature, very soft)
• 80 g White sugar
• 0.5 g Salt (a pinch)
• 1 Egg yolk
• 150 g All-purpose flour
• 30 ml Liquid cream (for glazing)
• 1 Whole egg (for glazing)
• 1 c. à soupe Additional sesame seeds (for decoration)

Instructions

1. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

2. Toast the sesame seeds

   Spread the sesame seeds on a baking sheet lined with parchment paper and toast for 12 minutes.

   Time: PT12M

   Temperature: 180°C

3. Cool the seeds

   Let the toasted seeds cool completely on the sheet.

   Time: PT5M

4. Mix butter and sugar

   In the mixer bowl, combine the soft butter, white sugar, cooled sesame seeds, salt and egg yolk until you obtain a creamy and slightly fluffy dough.

   Time: PT5M

5. Incorporate the flour

   Add the flour and mix for a few seconds until the dough detaches from the sides of the bowl, without overworking.

   Time: PT1M

6. Form the dough ball

   Transfer the dough onto a sheet of parchment paper, form a ball and flatten it slightly.

   Time: PT5M

7. Roll out the dough

   Place a second sheet of parchment paper on the dough and roll it with a rolling pin to 5‑6 mm thickness.

   Time: PT5M

8. Chill in the refrigerator

   Wrap the dough in the paper and place it in the refrigerator for 30 minutes.

   Time: PT30M

9. Cut the biscuits

   Remove the dough, cut with a round cookie cutter of 5.5 cm.

   Time: PT5M

10. Rest the biscuits before baking

    Place the biscuits on a baking sheet, spacing them slightly, then refrigerate for 20 minutes.

    Time: PT20M

11. Prepare the glaze

    Mix the liquid cream and the whole egg with a fork until you obtain a homogeneous mixture.

    Time: PT3M

12. Brush the biscuits

    Brush the cooled biscuits with the glaze using a brush.

    Time: PT2M

13. Decorate

    Create decorative streaks with a fork and sprinkle a few additional sesame seeds.

    Time: PT2M

14. Preheat the oven for final baking

    Preheat the oven to 175 °C on convection mode.

    Time: PT10M

    Temperature: 175°C

15. Bake the biscuits

    Bake the biscuits for 10‑12 minutes until they are golden.

    Time: PT11M

    Temperature: 175°C

16. Final cooling

    Remove the biscuits, place them on a rack and let cool completely.

    Time: PT10M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

8 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sesame seeds: sunflower seeds, poppy seeds
• Instead of Unsalted butter: margarine, solid coconut oil
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Salt: sea salt
• Instead of Egg yolk: liquid egg yolk, banana puree (for vegan version)
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Liquid cream: whole milk, almond milk
• Instead of Whole egg: beaten egg, egg substitute

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Stand mixer with paddle
• Spatula
• Rolling pin
• Round cookie cutter (5.5 cm)
• Cooling rack
• Kitchen brush
• Fork
• Bowl
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 180°C
• Toast the sesame seeds 12 minutes
• Chill in the refrigerator 30 minutes
• Preheat the oven to 175°C before final baking
• Bake 10‑12 minutes until golden

Chef Tips from the Video

• Use unsalted butter to control the salt level.
• Sift the flour to avoid lumps.
• Lightly dust with powdered sugar after cooling for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar for 3 weeks in the refrigerator.

Freezer: Not recommended, texture may become soft.

Room temperature: At room temperature for up to 1 week maximum, in a well‑sealed container.

Make-Ahead Tips

• Sesame seeds can be toasted ahead and kept for 2 weeks.
• The dough can stay in the refrigerator up to 48 hours before cutting.
• The glaze can be prepared the day before and kept in the refrigerator.