Ingredients for Korean Sesame Seed Cookies
- Sesame Seeds
- 1/2 cup black sesame seeds
- Brown Sugar
- 1/2 cup molasses (or agave nectar or rice syrup)
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How to Make Korean Sesame Seed Cookies
- Dry roast white sesame seeds in a dry pan over medium heat, stirring frequently, until fragrant and lightly browned (about 5-7 minutes). Transfer to a plate to cool.
- Repeat step 1 with the black sesame seeds (about 3-5 minutes).
- In a medium saucepan over medium heat, combine the sugar and syrup. Stir constantly until the sugar dissolves completely and the mixture comes to a gentle simmer.
- Divide the hot syrup mixture in half. Add one half to the white sesame seeds and stir to coat evenly. Add the other half to the black sesame seeds and stir to coat evenly.
- Place one sheet of parchment paper on a flat surface. Spread the white sesame mixture evenly onto the parchment paper. Cover with a second sheet of parchment paper and gently flatten with a rolling pin or spatula to an even thickness (about 1/8 inch). Remove the top sheet.
- Spread the black sesame mixture evenly over the white sesame layer. Carefully place another sheet of parchment paper on top of the black sesame layer.
- Using the underlying parchment paper as an aid, tightly roll the layers into a log. Refrigerate for at least 30 minutes to firm up.
- Once firm, carefully remove the parchment paper and slice the log into 1/4 to 1/3 inch thick slices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
114g
Fat
8g
Carbs
15g
