Vietnamese sesame cookies are a crisp snack made by combining tahini with sugar and rice flour, then coating generously in sesame seeds before baking. Free of nuts, they come out of the oven in under forty-five minutes.
Whisk the tahini with the sugar, then work in the rice flour, baking powder and salt without overworking, until a smooth dough forms.
Scoop small balls of dough and press them into the sesame seeds to coat, then arrange on a lined baking tray, spacing them apart.
Bake in an oven preheated to 170°C for 18 minutes until the edges are just golden, then cool on the tray for 5 minutes before serving.
Do not overwork the dough, or the cookies will turn hard. Do not overbake; take them out once the edges are just golden, since they keep cooking a little after leaving the oven. Allergens: contains sesame/tahini.
Using cornflour instead of rice flour gives the cookies a finer, more delicate crumb.
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