If you are like me you would have the same thoughts each time you get intrigued by any ingredient. For example, yesterday I baked buckwheat cookies, out of habit, plus we love them and we can’t get enough of them. Buckwheat cookies come with different flour combinations and fillings but we call them buckwheat cookies because the main ingredient is – buckwheat flour. But something strange happened yesterday. While I was working on a familiar mixture, with a little twist of roasted walnuts, all I was thinking about was – black rice flour and black sesame seeds. I needed to combine those two – somehow. Cake? Hm, don’t feel like cake. Cookies? Yes, sounds like a good idea. That was it, really, the new goal was to be achieved and a few ideas were cooking up already. But then, a few attempts down the road, and I ended up using quinoa flour instead, but liked the combination so much that I decided to share it.
As for the actual cookies, well for me both ingredients with a nutty flavour (quinoa flour and sesame seed) match nicely together and with just a touch of the sugar, they are not too sweet, which is another thing I like about these cookies. They look a bit rustic, purely by accident, as I had a different shape in my mind for them. Then again, I grind my quinoa to get a quinoa flour and I have to admit patience is not my strongest virtue, especially with new recipes when I am all exited about the result, so with coarse flour you might get that harsh or rustic look…the truth is I am not too concerned by their look, simply because I like them the way they are, as I am sure you will too.
Quinoa flour and black sesame seed cookies
100 gr quinoa flour
100 gr plain flour
20 gr grounded black sesame seed
1/2 teaspoon aluminium free baking powder
25 gr raw sugar plus extra for sprinkling
1 tablespoon vanilla sugar
120 gr butter
1 egg yolk
1 teaspoon lemon juice
2 tablespoons honey
1 egg white
Heat oven to 160C. Line a baking tray with baking paper.
Mix all dry ingredients in medium size bowl. In a different bowl mix butter with lemon juice and honey using spatula. Add wet mixture to a flour mixture and gently mix them using two hands. Once done roll the dough into a log shape approximately 4 cm x 15 cm and leave in the fridge for an hour to rest.
Brush dough with egg white and sprinkle with sugar. Slice dough into 1 cm rounds and line onto baking tray, 1 cm apart. Bake for 12-14 minutes, until colour completely changes and they begin to smell really good. Leave them on baking tray for at least 5 minutes before transferring to a cooling rack. Leave on the cooling rack to cool completely before placing into biscuit tin.