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I accidentally became a night owl. I don't know how it happened. I wasn't ever a night owl before now. In fact, even when I was unemployed, I would wake up at 6AM to get to the 7AM gym and yoga classes every weekday morning with all the employed people. How many unemployed people do you know that willingly set a 6AM alarm to go exercise when they have nowhere to be for the rest of the day? Probably none because it's insane.
Ironically, now that I have loads of work piled on my desk, I've flipped my schedule. So, instead of being fast asleep by 11:30PM like a smart person who has lots of work to do in the morning, I am burning the midnight oil, going to bed well past 2 most nights. Needless to say, I have zero respect for the 6AM alarm clock and I have nothing pretty to say in the morning. In fact, I talk to nobody, and I wear my cranky pants for hours in silence. It's best if we keep it that way because if you call me in the morning, I might hurt you. I'm not even joking.
I made these savoury sesame cookies because I needed something to pile jam and cheese on between the hours of 11pm and midnight. Because that's exactly the time when one should be eating copious amounts of cheese, and jam. And maybe some chocolate. And a side of pecans. And, did I mention jam? These savoury sesame cookies taste great with jalapeño jam, and also my apricot jam. These are quite different from my spicy cheddar biscuits (another recipe you MUST try if you love savoury baked goods and all things cheese).
These sesame cookies are simple and they are a little nutty from the rye flour and the sesame seeds. They taste great with a dollop of fig jam and a sliver of aged cheddar cheese. I didn't add any salt in the recipe, opting instead to bake with Stirling Churn 84 salted butter. I think they'd taste great with a sprinkling of sea salt too.
Savoury sesame cookies recipe
Savoury sesame cookies
- 125 grams (1 cups) rye flour
- 20 grams (2 tablespoon) black sesame seeds
- 20 grams (2 tablespoon) Sesame seeds
- 58 grams (¼ cups) salted butter cold, cut into small pieces
- 2 tablespoon (2 tablespoon) water
- Preheat the oven to 350ºF. Line a baking sheet with parchment.
- In a large bowl, combine the rye flour, black and light sesame seeds.
- Drop in the cubes of butter and work it into the flour mixture with your hands, using a rubbing motion. Continue until the mixture resembles a coarse crumble.
- Add the water, and work it into the crumble, squeezing gently until the dough comes together. Don't overwork it or warm it up too much with your hands. You don't want to melt the butter.
- Form the dough into a disk and roll it out between two pieces of parchment until it's about ⅛ inch thick. Cut out rounds with a 2-inch cookie cutter.
- Transfer the cookies to the baking sheet, and bake them for about 15 minutes.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.