Ginger Sesame Snaps
CATEGORIES
INGREDIENTS
- Ginger Sesame Snaps
- 1 1/2 cups sugar
- 1 cup sesame seeds
- 3/4 cup all purpose flour
- 1 tbsp freshly grated ginger
- 1/2 cup lemon juice
- 1/2 cup melted butter
DIRECTIONS
- Ginger Sesame Snaps
- Blend together sugar, sesame seeds and flour. Stir in ginger, lemon juice and melted butter until evenly blended. Chill for 1 hour before baking.
- Preheat oven to 350 F.
- On a silpat or greased and floured baking sheet, spread a small disc of batter, about 1 1/2-inches wide on the silpat (they will double in size). Repeat, leaving at least 2 inches between each cookie.
- Bake for 4 minutes and rotate baking sheet in the oven. Bake for another 3 to 4 minutes, until golden brown.
- To Assemble
- For flat cookies, let cool completely. For curled cookies or cookie cups, let them cool for 2 minutes. Using a small spatula lift warm cookies and place them on a rolling pin to curl. Remove when cooled, about 2 minutes. If cookies harden before you finish curling, just warm for 30 seconds in the oven. For cups, place warm cookies over a small tartlette shell or ramekin and allow to cool.