One of the items I decided to include is a beloved treat at my house, Flo Braker’s Sesame Spice Chips.
When I first opened her book, Sweet Miniatures, some years back I knew I had struck gold. It is a pure gem for the avid baker, caterer or fervent holiday/function cookie maker. All the recipes have worked remarkably well for me and all her instructions are really clear and well written.This particular recipe comes together in a flash, makes a lot and the dough is piped rather than scooped.
Sesame Spice Chips, adapted from Flo Braker.
Makes 8 dozens (OK so we already had a few before mailing!)
2 cups unsifted all purpose flour (240 gr)
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. each ground ginger, allspice and salt
6 oz (1 1/2 sticks) butter, room temp
1 cup (200 gr.) sugar
1 large egg
1/4 cup light molasses (I used honey)
5 oz. sesame seeds
Preheat oven to 35o degrees. Line as many baking sheets as you have with parchment paper.
Sift together the flour, soda, cinnamon and spices. Set aside.
In bowl of an electric mixer, cream the butter until smooth. Add the sugar and beat until creamy. Add the egg and incorporate well. Add the molasses and finally the flour/spices until thoroughly combined
Using a 16 inch pastry bag fitted with a 1/2 inch plain decorating tip (in a pinch, a freezer bag works fine), pipe half teaspoons of dough 1 inch apart on the baking sheets.
Using a damp pastry brush (or wet fingers slightly) flatten the cookies a bit. Sprinkle the sesame seeds over them. Bake for 8 minutes until they are flat, and dark brown.
Stack in an airtight container and store at room temp. up to a week.
Note: they freeze also really well.