Sounds so tantalizing, hmmm?
This was a good batch of cookies, and surprisingly, they turned out well when I made them the second time too! I have experienced beginner’s luck many times, so I am fairly cautious when it comes to singing paeans of any recipe too loud.
The original recipe came from Desert Candy, a favorite food blog I read almost every day. I made a few minor substitutions (check notes below the recipe).
1/2 cup butter (softened)
1/3 cup of brown sugar
pinch of salt
1 teaspoon vanilla extract
1/4 cup of sesame seeds and chopped cashews
1/2 cup buckwheat flour
1/2 cup of spelt flour
- Cream together the butter and sugar until soft and fluffy. Add in the salt and vanilla. Add both the flours to the bowl and the seeds and stir until just mixed in, do not overbeat.
- Form the dough into a rectangular/circular log, wrap the log in plastic wrap, and refrigerate for 3-4 hours, until chilled and firm.
- Preheat oven to 325F. Slice cookies 1/4 inch thick and arrange on a parchment lined baking sheet. Bake 16-18 minutes, until edges are just barely golden (do not let cookies brown).
- Let cool on a rack.
- These are light, crumbly cookies. They look like biscotti when baked and ready.
- I used a dark variety of buckwheat flour, so my cookies had a dark grey hue to them.
- I used vegan Earth Balance in place of butter.
- I didn’t bother much with the proportions of sesame seeds v/s cashews. I simply made sure that the volume of cashews and sesame seeds together added to 1/4 cup.
- The original recipe called for 1/4 teaspoon of salt but I found that too salty for my taste, and used only a pinch in the second batch.
These are addictive cookies! I baked the second batch for P to take to work, and they vanished – POOF!