Eggless Japansese Sesame Cookies

Many a times I have mentioned here that sesame is one of my favorite ingredient. And when I saw this in Gayathri’s space when we did the around the world in 30 days culinary tour,I was hooked. I wanted to make this as soon as I saw the recipe but could make it only after a couple of days. It was a weekend and kids were waiting to taste it. The moment it landed on the wore rack to cool, they were literally dancing around the table and once cooled, the whole batch just disappeared withing seconds!

With the step by step pics ready but without the fianl pic, I could not post it.And the bakeathon was the perfect reason to bake these once again! This time I made sure to hide a few before I showed the crackers to the kids.Hence was able to click the pic.

I used:
Adapted from – Gayathri’s Cookspot

Maida / APF – 2 cups
Powdered Sugar-3/4 cups
Oil-3/4 cups
Milk-1/4 cup
Sesame seeds-3/4 cups [I used black.A mix of black and white can be used]
Baking powder- 1 teaspoon
Salt – a pinch

Add milk and knead to a soft dough. Roll out a little, it must not crumble. Add a few drops of milk if needed.If the mixture is too wet/ sticky add a little flour.Roll it into a log and wrap with a cling wrap and refrigerate for 30 minutes.

Cut into even sized slices and arrange on a baking tray. Bake in a pre heated oven at180 degrees for 10-12 minutes/ side start to brown.The cookies will be soft when hot but will turn crispy when it cools so do not over bake. Remove from the tray and cool on a wire rack.