Savory, crisp and crumbly sesame seed cookies based on vegetable fat. Basically I use oils in all my recipes. Butter is being used only when it’s necessary. The reason is that oils are plain and butter usually contains lots of additives.
Why should the cheese be crumbly? Because then its little curds will create puff-like texture.
150 g goat cheese/firm mozzarella/halloumi [crumbling white cheese]
100 g sour cream
75 ml vegetable oil [in my case olive oil]
200 g flour
handful of black sesame seeds
handful of white sesame seeds
- Crumble the cheese using a fork. Whisk together sour cream, oil and egg until combined. Add it to the cheese. Stir in all sesame seeds and flour. Knead the dough. Leave it to cool in the fridge for half an hour or more. Preheat the oven to 180°C.
- Transfer the dough to a floured work surface. Flatten it using a rolling pin. Use fancy cookie cutters to cut out your cookies. Place the cookies on the baking sheet, fairly close together, since they don’t expand very much. Bake for about 15 minutes until cookies are just starting to turn brown. Remove them from oven and let cool for 5 minutes on the pan before removing to a cooling rack to finish cooling.