These crisp Vietnamese sesame cookies are made by combining tahini with sugar and rice flour, coating the dough in plenty of sesame seeds, and baking it. This nut-free recipe comes out of the oven in under 45 minutes.
Whisk the tahini with the sugar, then mix it into the rice flour with the baking powder and salt. Form a smooth dough without overkneading.
Take small portions of dough, roll them into balls, and press them into the sesame seeds to coat. Arrange them spaced apart on a parchment-lined baking sheet.
Bake in a preheated 170°C / 340°F oven for 18 minutes, until the edges are lightly browned. Let cool on the baking sheet for 5 minutes before serving.
Do not overknead the dough, or the cookies may become tough. Do not extend the baking time; remove them when the edges are lightly browned, since they continue baking after coming out of the oven. Contains sesame (tahini).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
